The World is Your Oyster: Raw, Baked or Fried!

w/ Mai Nguyen

December 22, 2021 6:00 PM

Course Resources
Recommended free content
Oyster Class by Getcooking.ca
Knife Skills
Class Duration

90 mins


$ 35.00 CAD

plus tax

The ultimate in luxurious holiday eats, Oysters offer so many options both in varieties and in how you can prepare and serve them. Join Mai Nguyen for her virtual masterclass on Oysters and you'll learn how to shuck like an expert to serve your Oysters on the half shell, as well as how to bake and deep fry. Mai will be serving her raw shucked oysters with a classic Mignonette, but discussing other serving options too. Then her baked oysters will be topped with a miso mayo, Japanese style, and her fried oysters dusted in cornmeal then served with a dipping sauce.

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Zoom ID & Passcode:

826 9564 9602


Ingredients, Oyster Motoyaki (Japanese Baked Oysters): small fresh oysters, mayo (Kewpie brand Japanese mayo is recommend), miso paste, sugar, tobiko/masago, lemon

Ingredients, Fresh Oysters with Classic Mignonette: small fresh oysters, shallot, champagne/white wine vinegar

Ingredients, Fried Oysters with Fresh Lemon Aioli: shucked oysters (does not need to be freshly shucked oysters, can be frozen or jarred), egg, flour, cornmeal, paprika, oil (olive oil, canola, avocado, grapeseed, etc.) lemon, Dijon mustard, frying oil, parsley

Specialty Equipment: oyster shucker/knife

Virtual Cooking Illustration by Paulina Van Vliet

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