Ragoût of Shellfish Recipe | Cook the Book

Serious Eats
Serves: 4 Save

Ingredients (14)

  • 12 cooked extra-large shrimp or langoustines
  • 4 dozen mussels
  • 1 onion, sliced
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 4 cloves of garlic
  • 2 teaspoons sugar
  • Fresh tarragon, to taste
  • 1 tablespoon all-purpose flour
  • 1 1/4 cups dry white wine
  • 1/4 pound mushrooms
  • 6 scallops
  • Lemon juice
  • Parsley, for garnish

Directions

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