Shellfish 101 with Cynthia Nims

Sat, Aug 27th, 2:00pm - 4:00pm

2:00pm - 4:00pm

August 2022

Sun Valley Culinary Institute

211 N Main St, Ketchum, ID 83340, USA

Sun Valley Culinary Institute

Few foods reflect the area that they come from as well as shellfish do. Consider the regional distinctions of Dungeness or blue crab, Maine lobster, Gulf shrimp, Manila or littleneck clams, and oysters from so many different waters. In this class, Cynthia Nims (author of ShellfishOysters and Crab), will offer plenty of tips about choosing, handling and cooking shellfish, and she’ll demonstrate recipes that use oysters, clams and shrimp. It will be a great opportunity to expand your shellfish-cooking repertoire.

Demonstration & Tasting

 Techniques Taught

  • Tips for choosing and storing different types of shellfish

  • How to shuck oysters

  • How to steam clams and mussels

  • How to sauté shrimp

  • Key cooking techniques for shellfish


  • Smoked Oyster Dip

  • Oysters Baked with Horseradish Bread Crumbs

  • Clam Chowder with Petit Peas

  • Sautéed Shrimp and Garlic and Crisp Rosemary

$135 (Tax Included)

Beverages available for purchase

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