How to Cook Mussels + Clams + Shrimp (Virtual)

Shellfish is one of the easiest proteins to cook, but something that many home cooks fear, when it comes to choosing, storing, and preparing.

Let's demystify together!

WE'LL COVER: 

Choosing, Cleaning, and Cooking Mussels, Clams, and Shrimp

YOU’LL MAKE: 

• Mussels Provençale with Garlic Toasts
• Linguine with White Clam Sauce
• Spanish Garlic Shrimp

• Kosher salt and a pepper mill
• ¼ cup extra-virgin olive oil
• Crushed red-pepper flakes
• 4 tablespoons unsalted butter
• Dried oregano
• Fresh or dried thyme or rosemary (2 sprigs)
• 1 head garlic
• ½ pound tomatoes, fresh
• 1 bunch flat-leaf parsley
• 1 large shallot or small onion
• 1 fennel bulb (sometimes called “anise”)
• 2 cups white wine, any kind (don’t buy “cooking wine” from the supermarket; ghastly stuff)
• 1/2 pound linguine or capellini pasta
• Grated Pecorino Romano or Parmigiano (optional, for serving)
• 1 baguette or other crusty white loaf

• 1 pound shrimp (wild, please!), the largest size you can buy (peeled or unpeeled)
• 2 dozen small clams (littleneck or vongele)
• 2 pounds mussels

• Cutting board and a knife
• 1 large frying pan/skillet
• 2 medium to large pots, with lids
• Cookie sheet or baking sheet
• Tongs
• Assorted mixing bowls

HOW THESE VIRTUAL CLASSES WORK:

1) After registering, you will be sent a link to log into the class at the appointed date/time. 

2) Two days before the class you will be sent a copy of the recipes we'll be making, so you can cook them again after the class.

3) Classes are 90 minutes and will have a maximum of 10 households attending each session. 

4) If you want to cook alongside friends or family, please invite them to join you, using the link below.