Shellfish ragout

Ingredients

• 1 kg Mussels, fresh
• 4 pcs Scallops, sliced into rounds
• 300 ml White wine
• 300 ml Homemade chicken stock
• 2 tbsp Butter
• 1 tbsp Tomato paste
• 1 tbsp All purpose flour
• 2 tsp Cane sugar
• 1 pcs Onion, chopped
• 1 pcs Lemon juice
• 4 clove Garlic, minced
• 1 bunch Parsley, fresh, chopped

Method

1. Clean the mussels carefully.
2. In a deep pan, sauté a sliced onion in butter.
3. When golden, add the tomato paste, the chopped garlic, salt, pepper, the sugar, and tarragon.
4. Cook for 5 minutes.
5. Stir in the flour.
6. When thick, pour over the heated wine, and cook this sauce for 15–20 minutes.
7. Add the stock, the scallops cut into 2 rounds each, and the mussels.
8. Turn up the heat then cook until the mussels have opened.
9. At the last minute, add lemon juice, sprinkle with chopped parsley, and serve very hot in soup plates.