
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
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Directions
Learn how to make this recipe at Serious Eats