Shellfish Deep Dive with Cynthia Nims

Milk Street's Livestream Classes

Guest chef Cynthia Nims is here to dispel your shellfish fears and inspire you with bold flavors!

NOTE: iphone and ipad users, <a href="https://www.eventbrite.com/checkout-external?eid=465748615647" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">CLICK HERE</a> to register for class. What’s on the Menu: <ul><li>Cornmeal-Fried Oysters</li><li>Pickled-Pepper Tartar Sauce </li><li>Steamed Clams with a Frenzy of Herbs </li></ul>Quick-cooking, nutrient-rich and delicious, there’s a lot to love about shellfish. So why do so many of us feel terrified at the idea of preparing oysters, clams or mussels at home? Guest chef Cynthia Nims, author of the aptly named “<a href="https://www.portersquarebooks.com/book/9781632174000" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Shellfish</a>,” is here to dispel your fears and inspire you with bold flavors. To start, Cynthia will give you an overview of all the most commonly available bivalves: clams, mussels, oysters and scallops. With an understanding of their similarities and differences, you’ll be equipped to make smart choices about how to prepare each, whether that means steaming, grilling or deep-frying. You’ll learn how to shop for shellfish like a pro, keeping an informed eye out for freshness and signs of quality. You’ll get a step-by-step primer on cleaning and preparing your shellfish so that you’re never surprised by grit or a bit of shell. With all that shellfish knowledge in hand, we’ll get down to cooking. Using convenient pre-shucked or even jarred oysters, we’ll make a batch of perfectly crunchy, slightly nutty cornmeal-coated oysters. You’ll be shocked to see how quickly this seemingly elaborate dish comes together—in 5 minutes or less. You’ll have crisp, tender oysters ready to enjoy alongside a homemade tartar sauce whose tartness is the perfect companion. Cynthia will give you tips on how to prepare fried oysters for a crowd—meaning you can put your newfound shellfish confidence on full display. While we snack on fried oysters, we’ll make a batch of steamed clams, a delicate preparation loaded with restaurant-worthy elegance. Finished with generous handfuls of herbs and served up with some crusty bread to sop up the delicious sauce, steamed clams easily become a full meal—and it all comes together in under 10 minutes. Join us to become a shellfish aficionado. About Cynthia: Cynthia Nims is a writer and culinary consultant who has authored 11 cookbooks of her own, including “Shellfish,” “Oysters” and “Salty Snacks,” and has co-authored or contributed to many others. Cynthia’s first job after returning home from La Varenne cooking school in France—where she worked on a number of book projects with the school’s founder, Anne Willan—was as food editor, and later managing editor, of Simply Seafood magazine. She also served as food editor of Seattle magazine, and has contributed to other magazines including Alaska Airline’s Alaska Beyond, Coastal Living and Cooking Light. Seafood expertise, adventures and stories are the focus of her bi-weekly newsletter <a href="https://seafoodsavvy.substack.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Seafood Savvy</a>. Cynthia and her husband live in Seattle.Photo Credit: <a href="https://www.jimhenkens.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Jim Henkens</a> &amp; David E. Perry Order yourself a copy of Cynthia&#x27;s new book,&quot;Shellfish &quot;! Use promo code MILK2023 for 10% off your order <a href="https://www.portersquarebooks.com/book/9781632174000" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here.</a>Want to give this class as a gift? You can purchase gift cards <a href="https://www.177milkstreet.com/school/gift-cards" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>. Bonus: All attendees of this class will receive a one-time 15% off coupon to the <a href="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class. This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you&#x27;ll need to cook along with us, if you choose.After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event. Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded. Proceeds from livestream cooking classes and workshops support Milk Street&#x27;s non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, FoodCorps and other partners. If you have any questions about this class, please don&#x27;t hesitate to get in touch via cookingschool@177milkstreet.com.

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Shellfish Deep Dive with Cynthia Nims

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Shellfish Deep Dive with Cynthia Nims

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