Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.



Thai Red Curry Mussels & Scallops

2 scallops and mussels two.jpg

Serves 2-3 (depending how hungry you are)

2 T. vegetable oil

1 shallot, chopped

1 ½” fresh ginger, peeled and chopped

4 Tablespoons Thai red curry paste

1 stalk lemongrass, crushed, (if available)

½ cup white wine

1 can unsweetened coconut milk

2 T. fresh lime juice

2 T. fish sauce (nam pla)

5-6 kaffir lime leaves, if available

1 teaspoon sugar

½ - 1 pound fingerling potatoes

1 lb. mussels, soaked, scrubbed, debearded

10-12 dry sea scallops, muscle removed and patted dry

¼ cups chopped fresh cilantro

¼ cup torn fresh Thai or Italian Basil leaves

¼ cup sliced scallions

  1. Warm oil in large sauté pan. Add shallots and ginger, stirring for 1-2 minutes. Add red curry paste and lemon grass, and continue cooking several minutes.
  2. Add dry white wine, then the coconut milk, fish sauce and lime juice. Stir to combine and reduce heat to gentle boil. Add the kaffir limes leaves and sugar.
  3. Boil potatoes in salted water until just tender, about 12-15 minutes. Drain, cool and slice ½” thick.
  4. Add mussels to curried coconut sauce cover and
  1. let steam until starting to open.
  2. Meanwhile, heat a medium sauté pan to high heat. Add 1-2 T. vegetable oil. When very hot,  sear scallops on both sides until nicely brown – do not overcook.
  3. When mussels are almost all open, add the cilantro, basil, potatoes and scallops.
  4. Heat through until all mussels are open. Garnish with scallions and more herbs if desired. Serve immediately.

Serve with crusted bread, and a dry white wine.

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