Know your oysters, clams and mussels
Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. During this hands-on class you will learn how to prepare the selected fish or shellfish in a number of ways and to show-off your techniques at home. The evening ends with a supper of your prepared fish or you can take it away to serve at home.
Book this one-hour course which takes place on Friday 30th November 2018 at the Billingsgate Seafood Training School. Working with a combination of Native and Pacific Oysters, learn how to shuck, taste, cook and enjoy these for supper. You will taste the Native oysters with Shallot Vinegar and bake Pacific oysters for Oysters Rockefeller. The chef team will demonstrate the making of Clam and Mussel Bourride – looking at the various steamer clams available on the market.