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(NYC) How to Cook Shellfish: Clams, Mussels, Shrimp + Scallops
This is the perfect class for anyone who has any questions about the basics of buying, storing, and cooking shellfish to tender perfection.
- Spaghetti alla Vongole (classic white clam sauce)
- Braised Shrimp Puttanesca
- Steamed Mussels Provencal with Garlic Croutons
- Seared Scallops with Roasted Red Pepper Coulis
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Home Cooking New York
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Home Cooking New York | Kitchen #2
158 Grand Street , New York
Home Cooking New York | Kitchen #2
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