Ragoût of Shellfish Recipe | Cook the Book

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

Learn how to make this recipe at Serious Eats

French 75

The epitome of elegance in a cocktail glass - Francés 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>

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