Cook The Book: Ragoût Of Shellfish

• 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

1. First of all split the shrimp in half, retaining 6 halves in their shells for the garnish. From the remaining shells remove the flesh and cut it into fairly large pieces. Clean the mussels carefully.
2. In a deep pan saute a sliced onion in butter. When golden add the tomato paste, the chopped garlic, salt, pepper and the sugar and tarragon. cook for 5 minutes. stir in the flour. When thick, pour over the heated wine, and cook this sauce for 15-20 minutes. add the flesh of
3. the shrimp, the sliced mushrooms, the scallops cut into 2 rounds each, and the mussels. turn up the heat and cook until the mussels have opened. At the last minute add the reserved shrimp in their shells. turn into a deep dish, squeeze over a little lemon, sprinkle with chopped parsley and serve very hot, in soup plates.

shrimp, mussels, onion, butter, tomato paste, garlic, sugar, fresh tarragon, flour, white wine, mushrooms, lemon juice, parsley

Taken from www.seriouseats.com/recipes/2011/03/ragout-of-shellfish-recipe.html (may not work)