Clams and Oysters
In this video, Chef Pépin demonstrates techniques for opening clams and oysters using a variety of tools. He then shares simple recipes for mignonette and horseradish sauces.
More Appetizers
More Fish and Shellfish
Lifetime Learning with Jacques
Join the 90/90 celebration with lifetime access to Jacques’ online cooking class “A Legacy of Technique” for a special $90 rate from our friends at Rouxbe.