The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on Public Television, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions, so viewers never feel at a loss for possibilities. This episode covers shellfish. The two discuss proper preparation for mussels, oysters, clams, and shrimp. They cook Mussels Mariniere, Billi Bi Soup, a creamy soup of mussels and saffron, Moules Ravigots, Shrimp Cocktail, and Mignonette Sauce. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, and then they improvise until the dishes are complete.
by Madeline Cavalieri synopsis