Mike's Seafood School 101

• 4 Lobsters
• 8 large King Crab Legs
• 24 large Shrimp Or Prawns
• 24 large Fresh Mussels
• 24 large Clams
• 16 Fresh Oysters

1. Cooking information on Lobsters, Alaskan King Crab Legs, Shrimp, Scallops, Oysters, Mussels and other Hard Shelled Clams.
2. LOBSTER
3. ALASKAN KING CRAB LEGS
4. SHRIMP OR PRAWNS
5. SCALLOPS
6. OYSTERS Preparation & Handling Store oysters at 33-40 in a damp cold.
7. Oysters can be kept in a bowl draped with a damp towel, but they should be arranged carefully so they lie flat.
8. Otherwise their briny liquid may drain out.
9. Stored properly they should remain alive for 5 to 7 days, but know that freshness deteriorates with each day.
10. Oysters still in the shell are best eaten soon after they arrive.
11. An oyster that doesn't close when you press on its shell is dead and must be discarded.
12. Shucked oysters and their juices should be wrapped airtight and can be stored under refrigeration for 4 to 5 days or frozen for up to 2 months.Do not store oysters where they could freeze, or where temperatures will fluctuate widely or reach over 40 F. Do not store oysters submerged in melted ice water or other standing water.
13. Do not store oy
14. MUSSELS
15. LITTLE NECKS AND OTHER HARD SHELLED CLAMS
16. Enjoy!

lobsters, shrimp, fresh mussels, oysters

Taken from cookpad.com/us/recipes/345236-mikes-seafood-school-101 (may not work)