Chef Andrew Zimmern offers tips on preparing and cooking shellfish.
- When purchasing oysters, clams or mussels, don't choose those with open or dry shells or those that feel light in weight. These indicate that they are dead mollusks.
- Before preparing shellfish, make sure to wash it thoroughly. This will not only clean the shellfish, but it will also give it a better taste. For best results, thoroughly scrub mussels, clams or oysters under cold water.
- To easily clean shrimp, remove the legs first. The shell should come right off after that. Slice down the vein with a paring knife, and the vein will come out in one piece.
- When using skewers to cook shrimp, thread them five at a time on two skewers in an X pattern. This will keep them juicy and make them easy to turn without losing any to the bottom of the grill.
- To easily remove sand from clams, add cornmeal to the water in which you soak them. The clam will try to expel the cornmeal, and the sand will be expelled along with it.
- To easily shuck oysters and clams, cover in ice just prior to shucking.
- When storing live oysters, clams or mussels, place them in a shallow bowl with a wet paper towel over it. Always store in the refrigerator before use.
Guests Andrew Zimmern
Professional Chef and Culinary Expert, Food Works Inc.
1116 Raymond Ave.
St. Paul, MN 55108
Phone: 651-335-7456
E-mail:
chefaz@visi.com
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