Tuesday, October 15, 2013
6:30 PM – 8:30 PM
Cooking shellfish is quick and easy but can seem daunting without the proper technique. In this extensive introduction to shellfish cooking, you will learn about purchasing and storing, searing, frying, serving raw oysters, preparing mussels, and matching flavors to shellfish. We will apply these techniques by making an array of tempting shellfish recipes in a wide range of styles and flavors.
MENU: Coconut- Ginger Thai Mussels on Forbidden Rice; Oysters on the Half Shell with
Champagne-Vinegar Mignonette; Linguine with Shrimp, Peas and Crème Fraiche; and Pan-Seared Scallops with Green Apple and Mint Chutney.
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