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Put the shellfish on ice until you're ready to add them to the stew.
Save the shellfish for later.
Stuff it with the shellfish mixture.
The shellfish were to blame, it seems.
The broth was fragrant but subtle, letting the shellfish shine.
Symptoms often begin within 10 minutes after eating the shellfish.
The sea animals and the shellfish had disappeared.
Every one of the shellfish was mature, alive and marketable.
3. Transfer the shellfish to a large bowl.
Cooking the shellfish does not destroy the toxins.
The shellfish was tasty and the batter (made with polenta flour) just right.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com