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Oysters, Mussels and Scallops
Chefs from coast to coast cook Canada's best shellfish
edited by Ghislaine Sinclair
45+ new and traditional recipes
Oysters, Mussels and Scallops features over fifty recipes from Canada’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 Canadian restaurants, to steamed mussels and perfectly seared scallops, there is a recipe for anyone who wants a taste of the 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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