Cook the Book: Ragoût of Shellfish

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.

In a deep pan sauté 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 ofthe 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.

Note: The black shells of the mussels and the pink of the shrimp make a very decorative dish. the tails of large crawfish (or small lobster tails) can be used instead of the shrimp, but of course fewer will be needed, and they can be cut into four or six pieces each.