We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Oysters on the Half Shell with Lemon and Tabasco
Tamarind and Ginger Clams with Coconut Cream, Bell Pepper, Thai Basil, and Shiitake Mushrooms
Roasted Mussels with Vermouth and Pancetta

Shopping List:
Produce:
lemongrass
ginger
fresh shiitake mushrooms (or dried shiitakes)
serrano chile
red bell pepper
Thai basil or Italian basil
Italian parsley
shallot
lemons

Dairy:
Manchego cheese (or Parmesan)

Dry Goods / Pantry:
Tabasco or hot sauce of your choice
high-heat vegetable oil
tamarind paste (found in Asian, Mexican, and most large grocery stores)
dry white vermouth (or sub with dry white wine)
panko (or breadcrumbs)
mayonnaise
full-fat coconut milk

Proteins:
oysters in the shell (Kusshi, Kumamoto, or any small oyster)
clams
mussels
pancetta, prosciutto, or bacon

Spices:
cayenne

Note about buying and storing shellfish:
It’s always best to purchase your shellfish the day you are going to cook it. Shellfish needs to be alive up until the moment you cook it. If you need to purchase the shellfish for this class earlier (up to a day ahead), make sure you are getting shellfish that is very high quality and hasn’t been out of the ocean for very long. Shellfish sellers need to have a tag on hand that will show you when and from where it was harvested. I would not buy any shellfish that was harvested more than 5 days from the day you are purchasing them. Keep oysters, mussels and clams in a bowl in your refrigerator with a damp towel on top. If you store them with ice, make sure they are not submerged in fresh water at any time as it can kill these saltwater creatures. Buy your shellfish from high quality shops — In the Seattle area, I recommend Mutual Fish, Wild Salmon Seafood, Uwajimya, Kuzmas, and PCC Markets.

Equipment List:
Oyster shucker
Gloves to protect your hands or several towels or both
2-3 sheet pans
Crushed ice, optional
Colander
Several bowls of various sizes
Microplane
Chef’s knife
Cutting board
Large sauce pot with lid
Platter to serve oysters on
Serving bowl to serve clams in
Medium saute pan
Tongs
Wooden spoon