Shellfish 101: Seafood Made Simple Cooking Class

About this course

The class explores how to select, prepare and season British shellfish and molluscs, with particular attention to sourcing, seasons and shucking. Participants prepare hand-dived scallops in their shells with sauce Véronique, Asian-inspired mussels and prawns in broth, and a warm squid salad with orzo and rocket. The dishes provide examples of different preparation methods, flavours and serving styles.

What you'll learn

• Identify considerations around sourcing and seasonality for British shellfish and molluscs
• Shuck shellfish
• Prepare scallops in their shells with sauce Véronique
• Cook mussels and prawns in a broth
• Prepare a warm squid salad with orzo and rocket
• Apply seasoning across different shellfish and mollusc dishes

Is this course right for you?

The course is listed as suitable for all levels. Its content covers several stages of seafood preparation, from sourcing and shucking to cooking and seasoning, so it may suit learners with varying levels of familiarity. The description does not specify previous experience requirements.