Ragoût of Shellfish Recipe | Cook the Book

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