Label
All
0
Clear all filters
Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Some molluscs require special attention. A live shellfish yields the best flavour, so store mussels or clams in salted water (4 tbsp salt to 1 litre water) not fresh water, which will kill them. Bearding mussels more than a few hours before cooking can spoil them.
Shellfish What to Look For Cooking Methods
Clams/Cockles

Shells should be tightly closed, not chipped or broken

Shucked clams should be plump and smell fresh throughout

Steam - in shell

Grill, bake - half shell

Stew, pan-fry - shucked

Crab

Active and heavy

Shell undamaged and claws intact

Boil, steam
Lobster

Heavy for size

Tail curled under

Claws intact and undamaged

Boil, steam - in shell

Grill - split

Mussels

Shells tightly shut and undamaged

Not light and loose when shaken

Boil, steam - in shell

Grill, bake - half shell

Pan-fry, stew - shucked

Oysters

Shells tightly closed and undamaged

Shucked oysters should be plump and uniform in size with clear liquid

Serve raw

Bake, grill - half shell

Pan-fry, stew - shucked

Prawns

Firm meat that feels full in the shell

Moist appearance and fresh smell

Avoid any that smell of chlorine or have black spots on the shell

Pan-fry, deep-fry, stir-fry, grill, barbecue, bake, poach, steam
Scallops

Free of liquid with a sweet fresh odour whether on half shell or shucked

Check the body section is plump and creamy white

Coral pink and moist

Avoid any with a sulphurous smell

Bake, grill - half shell

Poach, pan-fry - shucked

Squid/Octopus

Clear eyes, fresh smell

White moist flesh

Deep-fry, pan-fry, poach, bake, stew
Whelks/Winkles

Should smell sweet

Move into shell when prodded Stew - shelled

Lid should be moist and firmly in place

Boil - in shell

Stew - shelled

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title