Adult Monthly Cooking Class ~ Sustainable Seafood


  • Oysters
  • Curried Mussels with Naan
  • Fried Smelts
  • Shrimp and Green Onion Pancakes

Curried Mussels with Naan ~ 10 servings


2 garlic cloves, minced

1 medium onion, diced

2 tablespoons coconut oil

two 14-ounce cans unsweetened coconut milk

1 cup stock- preferably fish stock

4 tablespoons fish sauce

2 tablespoons yellow curry paste

2 tablespoons of sugar

3 pounds mussels, scrubbed and rinsed

1 cup frozen petite peas

4 tablespoons finely chopped cilantro

Lime wedges


In a large deep skillet, cook the onion and garlic in the coconut oil over medium heat just until fragrant, about 2 minutes. Stir in the coconut milk, fish stock, fish sauce, curry paste and sugar, then cover and bring to a boil.

Add the mussels to the skillet. Cover and cook over moderately high heat just until the mussels open, 3 to 4 minutes. Add the peas and cook until warmed through, about 1 minute. Remove from the heat and sprinkle with the cilantro. Serve the mussels in bowls with lime wedges and naan to soak up all of the broth.

Fried Smelts ~ 6 servings


Grapeseed oil (for frying)

16 butterflied fresh smelts (about 1 1/3 lb.)

Kosher salt

4 cups rice flour

2 lemons, cut into wedges


Pour oil into a large pot to a depth of 1/2". Heat oil over medium-high heat to 320°. Season smelt fillets lightly with salt.

Place flour in a wide shallow dish (a pie dish is ideal). Holding 1 fillet by the tail, dredge in flour on both sides, shaking off any excess. Place on a large rimmed baking sheet; repeat with remaining fish.

Heat oil to 360°. Working in batches, fry fillets until golden brown, about 1 minute. Transfer to paper towels to drain. Season with salt and serve with lemon wedges for squeezing over and miso mayo.

Miso Mayo


2 large egg yolks

1 tablespoon of water

2 tablespoons of miso

1 tablespoon of fresh lemon juice

Healthy pinch of salt

1 ½- 2 cups of grapeseed oil


Whisk together the egg yolks with miso, then add the water and lemon juice and salt. Slowly whisk in the oil in a thin drizzle until you achieve a thick, glossy mayo.

Garlic Soy Sauce


1/4 cup soy sauce

4 teaspoons rice vinegar

2 teaspoons of sesame oil

2 cloves garlic minced


In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside.

Shrimp and green onion pancakes (adapted from Canadian Living) ~ 10 servings


2 cups all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon salt

2 eggs

2 cups raw medium shrimp peeled and chopped

4 green onions chopped

2 hot red peppers seeded and thinly sliced

2 jalapeño pepper seeded and thinly sliced

3 tablespoons vegetable oil


In large bowl, whisk together flour, cornstarch and salt; stir in 2 cups (500 mL) ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.

In cast-iron or nonstick skillet, heat 1 tbsp (15 mL) of the oil at a time over medium heat. Drop in batter, 1 tbsp (15 mL) per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room temperature with sauce.





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