•• Hands-OnCooking shellfish is quick and easy but can seem daunting without the proper technique. In this extensive introduction to shellfish cooking, you will learn about purchasing and storing, searing, frying, serving raw oysters, preparing mussels, and matching flavors to shellfish. We will apply these techniques by making an array of tempting shellfish recipes in a wide range of styles and flavors. MENU: Coconut-Ginger Thai Mussels on Forbidden Rice; Oysters on the Half Shell with Champagne-Vinegar Mignonette; Linguine with Shrimp, Peas, & Crème Fraiche; Fried Squid, Parsley, & Preserved Lemon with Harissa Mayonnaise; and Pan-Seared Scallops on Frisée with Green Apple & Mint Chutney.   To Register Please Call:678-514-2400 or 770-442-3354 x 2  Salud! Cooking School, $69