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Coquillages au Vinaigre
Shellfish with Vinegar
Preparation info
- Difficulty
Medium
- Ready in
30 min
Appears in
Published 2008
Ingredients
- Soft-shell clams
12 - Hard-shell clams
12 - Mussels
12 - Sea urchins
Method
- Pick the leaves from the tarragon and chop them with the shallots. Mix with the balsamic vinegar and allow to reduce until all the liquid has evaporated.
- Dice the butter and add it piece by piece to the reduction on a very low heat, whisking all the time.
- Open the sea urchins and detach the meat from the shell. Place all of the shellfish in a wide pan