Aw, Shucks: A Hands-On Oyster Primer

Learn to identify, shuck and cook oysters like a pro at this crash course in bivalve biology. In the first part of the class, Nellie Wu of W&T Seafood will school you in the five main commercial species, as well as the history of oyster aquaculture. You'll also taste five varieties with wine pairings; past pours have included champagne, fino sherry and muscadet. In part two, there will be a hands-on shucking tutorial, followed by a cooking demo covering oyster stew and oysters Rockefeller.