Quick Reference — Block 19–22: Shellfish

Block 21 — Bivalves & Crustaceans

Session	Dish	Technique	Key Temp / Timing
Session 98	Spaghetti alle Vongole	Steam-open in wine	Open = done; ~5 min
Session 99	Moules Marinière	Steam open in aromatics	Open = done; 4–6 min
Session 100	Roasted Oysters w/ Bacon	Dry heat oven roast	450°F until open; 8–10 min
Session 101	Shrimp Scampi	Fast sauté + butter pan sauce	Shrimp: 1–2 min/side; pull early
Service 25	PROJECT: Lobster Night	Broil / steam + shell bisque	Internal 140°F; rest before serving

Session	Dish	Technique	Notes
Session 102	Singaporean Chili Crab	Stir-fry crab in sauce	Pre-crack shell before cooking
Session 103	Shrimp in Compound Butter	Quick sauté, shell stock	Make compound butter for freezer
Session 104	Clam Chowder or Clam-Corn Pasta	Simmer / pasta	Canned clams fine for chowder
Session 105	Mussels in Tomato-Saffron	Steam open in broth	Same technique as Block 21
Service 26	PROJECT: Shellfish Plateau	Multi-prep, raw + roasted + seared	Time: cold first, hot served last

Shellfish	When It's Done	Danger Sign
Clams	Shell opens	Still closed after 8 min → discard
Mussels	Shell opens	Still closed after 6 min → discard
Oysters (roasted)	Shell opens, meat barely firms	Curled/shrunken = overcooked
Shrimp	Pink and curled into loose C shape	Tight O shape = overcooked
Scallops	120–125°F internal	Rubbery = overcooked
Lobster	140°F tail meat	Dry/stringy = overcooked

Bivalves: Buy live, shells tightly closed; tap any open ones — they should close
Shrimp: "Fresh" shrimp at grocery stores is usually frozen-thawed; frozen wild-caught is fine
Lobster: Buy day of cook from a store with a live tank; avoid if tank smells off
Crab: Ask fishmonger for live or freshly cooked; frozen legs are a valid option for chili crab
Scallops: Dry-packed only (see Blocks 13–14 for full technique)