Pasta Scallop Ragout Au Gratin

Pasta dishes are always a good idea!

Making mussels: Rinse the mussels, clean them and use only the closed mussels. In a very large saucepan, heat olive oil, sauté onions and garlic in it with the thyme. Extinguish with Pernod and add the white wine. Bring to a boil and add the mussels. Cover with a lid and cook for four to five minutes at high temperature. Pour the mussels into a sieve, collecting the mussel broth. Cool the mussels slightly and remove the mussel meat from the shell. Use only the opened mussels.

For the white wine sauce: heat the olive oil and sauté the shallots and garlic. Extinguish with the white wine and add the measured mass of mussel cooking stock. Cook over medium heat until reduced by half. Add the whipped cream and cook repeatedly by half over medium heat.

Clam ragout: heat olive oil, sauté shallots and garlic in it. Add tomatoes, peppers, chili and sauté briefly. Add mussel meat and chopped tarragon. Add the indicated amount of mussel stock, bring to the boil briefly and season with salt and pepper.

In the meantime, cook the mussel noodles in enough salted water until al dente. Drain the pasta, drain it well and place it in two ovenproof dishes (diameter 23cm) with the opening facing upwards (prepare for four people). Spread the mussel ragout evenly over the top.

Add butter cubes to the reduced wine.

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