Oysters, Mussels and Clams
Shellfish preparation across seven lessons: shucking oysters, razor clams raw and cooked, a green mussel, and what goes on top of each.
Grégoire Berger
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What you'll learn
7 Lessons, 30 min total
About this course
Shellfish preparation here means bivalves: oysters, razor clams and a green mussel from New Zealand. Shucking is lesson three and it is the skill most cooks arrive for. Four of the seven lessons are oysters, graded by size, because a N.0 and a N.4 are effectively two different ingredients.
Each size gets a treatment it can carry. The largest goes on a robata barbecue under furikake, the middle is served with a sea water foam that tastes of the ocean itself, the smallest sits under an apple ginger granité. Razor clams run alongside the oyster work, first as a ceviche and then against burnt leek.
The through line is a compromise between Brittany and elsewhere: the marinières method and Japanese components on the same section. You leave able to open shellfish cleanly and put something considered on top of it, hot or cold, raw or cooked.
"Shellfish rewards a light touch more than almost anything else in the kitchen."
Grégoire Berger
Lessons
7
Video
30 min HD
Level
Audio
English (VO)
Subtitles
English, Spanish, Italian, German, French
At the end of this course you will be able to
Shuck oysters cleanly, keeping the liquor free of shell chips and grit.
Clean and portion razor clams for both a raw ceviche and a cooked plate.
Finish oysters three ways: under sea foam, over barbecue, and as a granité.
Prepare a New Zealand green mussel and take it through to a finished plate.
Oysters today, lobster tomorrow.
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Meet your instructor
Grégoire Berger
Grégoire Berger has spent six years as head chef at Ossiano in Dubai, where guests eat in an underwater dining room. The restaurant was awarded its first star in 2022.
He is French, took his degree at the CFA culinary institute in Vannes, and cooked in Miami, Casablanca and several French cities before Dubai. In this class he and Aurélien Durand, Ossiano's former sous-chef, work through oysters, razor clams and mussels, from the shucking knife through to the finished plate.
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Who is this course for?
New to shucking or years into it
First-time and practised shellfish cooks who want every shell arriving with something considered on top.
A raw bar that reads as your own
Shucking, oyster grading and a treatment matched to each size, for chefs who want each step shown plainly.
Anyone who wants more from shellfish
Oysters, razor clams and green mussels, cooks who want more from the bivalves they already serve.
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Shellfish Preparation: Oysters, Mussels and Clams · Grégoire Berger
