Mussel & Shrimp Ragout in White Sauce

Larry and I decided to have something fairly simple for our Christmas Eve dinner since it was just for the two of us. But I still wanted something nice and special too. I prepared a mussel and shrimp ragout in a white sauce, inspired by the cookbook I purchased on our Canadian trip, French Taste in Atlantic Canada 1604-1758, or Le gout francais au Canada atlantique 1604-1758, by Anne Marie Lane Jonah and Chantal Vechambre. (I say inspired by, because you all know I made it my own). This cookbook is great. It’s filled with all kinds of traditional meals from the French Canadian beginnings, and it is written in both French and English. So not only can I cook some delicious traditional meals from the early French Canadian settlers, but I can work on my French too. C’est si bon! 🙂

Because the French Canadian regions, like most of Quebec and the surrounding islands, are on the water, seafood plays an integral role in the menu planning, both from the early days up to the present.

Mussels & Shrimp Ragout in White Sauce

A ragout (or ragoût) is a rich, slow-cooked French stew featuring meat, fish, or vegetables braised in broth until tender, often served alone or over starches, differing from Italian ragù which is typically a meat-based pasta sauce. Key ingredients often include aromatic vegetables (mirepoix like onion, carrot, celery), herbs (thyme, bay leaf), wine, stock.

The original recipe only called for mussels. I added mussels, but I also added shrimp and vegetables, and then I served it all over rice to make it a heartier meal. I also got to use up some of my leftovers, which always makes me a happy camper. I used some of my new salt too. I added garlic blend infused salt for this dish. Infused Salt Box 🙂 The vegetables I added were my leftover asparagus topped with garlic, red and yellow bell peppers and onions. Adding vegetables is optional, but I like adding vegetables to my dishes, especially to my soups and stews. It always makes it more of a complete meal.

1 1/2 lbs mussels

1-1 1/2 lbs large shrimp, peeled and deveined

cool water

1/2 cup white wine

1 large shallot, diced

2 egg yolks

1 TBSP lemon juice

1-2 TBSP butter

2 TBSP parsley, chopped fine

salt & pepper to taste

1/4 cup green onions or chives

I used a combination of both frozen mussels and some of Cole’s Tinned Mussles. Boil the frozen mussels and onions in water and wine until they open, then remove them from the shells. Strain the mussel water and set aside.

Get a large skillet very hot, then add the butter and the shrimp. Cook the shrimp until they are completely cooked and pink. When the shrimp are cooked, add the mussels. I added the tinned mussels at this point too. Cook until the mussels are lightly browned.

Mix the egg yolks and the lemon juice together. Add the strained water and mix in the seasonings, bring to a boil, then remove from the heat and add the lemon juice and egg yolk mixture. Mix everything together thoroughly.

Put the mixture back on the heat for about 2 minutes to heat, but do NOT bring to a boil. Allowing the mixture to boil will cause the egg yolks to separate. Add the green onions or chives.

I served mine in a bowl over rice, then topped with with the vegetable medley. I added some of the mussel shells on top for decoration and added some warm bread on the side. Serve with the same white wine used for the sauce. This is a simple, yet elegant meal good for anytime.

Have a great day and make everyday great. May 2026 treat you well and keep you healthy and happy. Happy New Year. ‘Til next time.