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SCAMPI, MOUSSERON MUSHROOMS

Remove the heads and claws from the scampi and reserve.  Wash the tails.  In a mixing bowl crush the scampi heads and claws with a rolling pin.  Melt 2 tablespoons of the butter in an ovenproof casserole or Dutch oven and cook the shells gently for 10 minutes.  Add all of the vegetables, the bouquet garni, the clove, and 8 cups of water.  Bring to a boil and simmer for 1 1/2 hours.  Strain through a fine-mesh sieve, pressing hard to release all of the juices.  Return the sauce to the pan and reduce further if necessary.  Set aside.  In a frying pan melt the remaining butter and cook the mushrooms until softened, about 5 minutes.  Add the cr¸me fra”che and boil until thickened.  Keep warm.  Remove the shells from the scampi.  Melt the remaining butter in a non-stick frying pan and cook the scampi for 1 minute per side, turning once.  Remove the scampi from the frying pan and keep warm.  Add about 1 cup of the stock to the frying pan and bring to a boil, scraping the bottom of the frying pan with a wooden spoon to dislodge any shellfish particles.  Spoon the creamed mushrooms onto a serving platter and arrange the scampi on top.  Season the sauce and pour it over the mushrooms and scampi.  Serve immediately.
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30 scampi
3/4 lb mousseron mushrooms
1/2 cup cr¸me fra”che
2 carrots, chopped
2 tomatoes, quartered
1 celery stick, chopped
2 onions, chopped
1 bouquet garni
1 clove
1/4 cup unsalted butter
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mn
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Restaurant
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Fish
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Chablis
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