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The winter months are the best time to enjoy shellfish. I invite you to become at ease preparing delicious scallops, mussels, clams, lobster and jumbo shrimp. This hands-on class will cover various manners of preparing shellfish, whether stuffed, steamed, pan fried, grilled, or poached.
This Shellfish Cooking Class is a 3-hour session. The price includes an English / French – French / English glossary of shellfish, a copy of all recipes demonstrated, step-by-step instructions, and a meal served with specially paired wines.
Sample menu
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