Gone Fishin’: Scallops, Shrimp, and Mussels

The Co-op is where the chefs shop for the finest quality ingredients, and the fish counter is no exception. Chef Mike is excited to share his favorite shellfish with you and to show you how easily they can be prepared at home. On the menu: Shrimp poached in a flavorful court bouillon, chilled and served with homemade chimichurri, seared sea scallops on a bed of greens with beet and bacon vinaigrette, and mussels steamed with chorizo and beer, served with a hunk of crusty bread. Recipes contain: fish, shellfish, wheat. Mostly demonstration with limited hands-on opportunities. Tips for class attendees: Close-toed shoes, clothes that are not baggy or bulky, and long hair that is restrained are always good choices in the kitchen. Out of consideration for other guests, refrain from wearing colognes, perfumes, or anything else that may carry a strong odor. You will be in very close proximity to your fellow classmates. Contact us to address any questions or concerns you may have regarding food allergies or restrictions well in advance of the day of class. Our classes have various levels of hands-on activity. Please refer to the specific class description. Instructors encourage guests to engage and ask questions; however, please avoid holding side conversations that disrupt the class for others. Arrive 5-10 minutes prior to the start of class to give yourself time to sign in and get settled before we begin. Feel free to contact us with any questions. Class Refund Policy: Unless otherwise stated in the event description, registrations for events canceled by Willy Street Co-op will be fully refunded. Individuals wishing to cancel their registration for events must contact [email protected] at least 72 hours in advance to receive a full refund. No refunds will be issued for cancellations made within 72 hours of an event. To cover incurred costs, there are no exceptions to the refund policy.