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Oysters, Mussels and Scallops
Chefs from coast to coast cook the Maritimes’ best shellfish
by The Formac Cookbook Team
50+ new and traditional recipes for the East Coast’s best shellfish.
Oysters, Mussels and Scallops features over fifty recipes from the East Coast’s top chefs that include these iconic shellfish varieties. This book also includes information about local and sustainable sources for these ingredients.
From fresh oysters, which have seen an explosion in popularity in the region’s restaurants, to steamed mussels and perfectly seared scallops, there is a recipe for anyone who wants a taste of the East Coast at home!
Among the recipes:
- Spring Asparagus Soup with Malpeque Oysters
- Oyster and Snow Crab Gratin
- Nine Locks Dirty Blonde Steamed Mussels with Bacon, Leek and Tomato
- Molasses and Soy-Glazed Sea Scallops
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