Capellini with Mussels and Jt’s “Américaine”

Preparation info
  • Serves


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Appears in

By Jeremiah Tower

Published 2002

  • About

One of the great sauces for lobster and crayfish is the shellfish sauce called either Américaine or Armoriaine. Which name to use is a debate in France as long and complex as a local tax issue. Let’s settle on the position that it comes not from America, but Armorica (Brittany), and just because it has tomatoes in it does not mean it is really sauce Provençale, another red herring in the whole debate. The point of the sauce is the flavor of the shells of lobster, or pra