Archaeological finds have shown that humans have been making use of shellfish as a food item for hundreds of thousands of years. In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.

Molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. In terms of gastropods, conch is particularly important in the Caribbean diet, winkles are enjoyed in the UK and periwinkles are an important flavouring (used dried) in many West African Soups and stews. Whelks are eaten in the Caribbean and Europe. Molluscs are a large phylum of invertebrate animals, many of which have shells. Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid) [though I am excluding cephalopods here], and Polyplacophora (chitons).

Many species of molluscs are eaten worldwide, either cooked or raw. Some mollusc species are commercially exploited and shipped as part of the international trade in shellfish; other species are harvested, sold and consumed locally. Some species are collected and eaten locally but are rarely bought and sold. A few species of molluscs are not commonly eaten now, but were eaten in historical or prehistoric times.

Some of the most commonly consumed molluscs and marine gastropod snails include: abalone (several species), true limpets, winkles (including periwinkles), conchs, several species of Calliostoma top snails, whelks, sea snails, bivalves (these have two shells and include: ark clams, true mussels, pen shells, true oysters, true cockles, scallops, venus clams, Mectridae clams, razor clams, bean clams, chitons). Note that abalone, limpets, winkles, conchs Callliostoma top snails, whelks and sea snails are all gastropods ie true snails. Some also include edible land snails such as escargot and giant African snails in this list.

The alphabetical list of all the shellfish-based recipes on this site follows, (limited to 100 recipes per page). There are 231 recipes in total:

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Abadejo a la Pimienta Verde (Pollock with Green Pepper)      Origin: Spain	Caribbean Coconut Mussel Curry      Origin: Caribbean	Cuminatum in ostrea et conchylia II (Cumin-cinnamon Sauce for Shellfish)      Origin: Roman
Achard de pahua confit (Achard of Confit of Pahua)      Origin: Tahiti	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal	Curried Scallops in Coconut Milk with Stevia      Origin: American
Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)      Origin: Philippines	Cattail Hearts with Wild Oyster Mushrooms      Origin: America	Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh
Afang Soup      Origin: Nigeria	Caudel of Muskels (Caudle of Mussels)      Origin: England	Edikang Ikong Soup      Origin: Nigeria
African Chicken (Macanese One-pan Chicken Curry)      Origin: Macau	Cawl Americanaidd Cocos Penclawdd (Penclawdd Cockle Chowder)      Origin: Welsh	Embractum Baianum (Baian Stew)      Origin: Roman
Air Fryer Egg Fried Rice      Origin: Britain	Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass)      Origin: Welsh	Embractum Baianum (Baian Stew)      Origin: Roman
Aliter Caroetas (Carrots with Cumin Sauce)      Origin: Roman	Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)      Origin: Welsh	Empanadas fritas de mariscos (Fried Seafood Empanadas)      Origin: Easter Island
Almejas à la Naranja (Clams with Orange Sauce)      Origin: Spain	Cayman Conch Chowder      Origin: Saint Lucia	Filé Gumbo      Origin: Louisiana
Alubias Blancas Con Almejas (White Beans with Clams)      Origin: Spain	Chargrilled Devils      Origin: British	Fish Kebabs      Origin: Britain
Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)      Origin: Portugal	Chinese Brown Sauce      Origin: Fusion	Fish Pie with Dulse      Origin: Scotland
Angels on Horseback      Origin: Britain	Chinese Crispy Duck      Origin: China	Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe
Angels on Horseback with Prunes      Origin: Britain	Chinese Fish Cakes      Origin: China	Fried Conch Fritters      Origin: Turks Caicos
Asian-style Lettuce Wraps      Origin: Fusion	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh	Fried Kway Teow      Origin: Malaysia
Bahamian Cracked Conch      Origin: Bahamas	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Fried Kway Teow      Origin: Christmas Island
Baked Scallops      Origin: Britain	Cocos Penclawdd gyda Pasta Penne a Saws Gwin gyda Garlleg Gwyllt a Bara Lawr (Penclawdd Cockles with Penne Pasta and a Wild Garlic and Laverbread Wine Sauce)      Origin: Welsh	Fried Kway Teow      Origin: Cocos Islands
Baked Stuffed Razor Clams      Origin: Britain	Cocos Potiedig (Potted Cockles)      Origin: Welsh	Ginger Prawns with Oyster Mushrooms      Origin: China
Barbecued Prawns and Scallops with Curry-apricot Sauce      Origin: American	Conch and Dumplings      Origin: Sint Maarten	Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh
Barnee Fryit (Fried Limpets)      Origin: Manx	Conch Curry Coconut Banana Chowder      Origin: Aruba	Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco
Battered Queenies With Tartar Sauce      Origin: Manx	Conch Fritters      Origin: British Virgin Islands	Hong Kong Curry Fish Balls      Origin: Hong Kong
Beef and Mushroom Tshoem      Origin: Bhutan	Conch Fritters      Origin: US Virgin Islands	Hong Kong Style Braised Beef Brisket in Chu Hou Paste      Origin: Hong Kong
Beef Chop Suey      Origin: China	Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce)      Origin: France	Huîtres à la laitue de mer (Oysters with Sea Lettuce)      Origin: France
Beef Noodles with Oyster Sauce      Origin: China	Coquilles Saint-Jaques à la Bretonne (Breton Scallops)      Origin: France	Huîtres Chaudes au Curry, étuvée de Choux (Baked Oysters with Curried Cabbage)      Origin: France
Black Fungus Okra Soup      Origin: Nigeria	Corgimwch dell Patagonia (Prawn Patagonia)      Origin: Welsh (Patagonia)	Huîtres sauce échalote (Oysters with shallot sauce)      Origin: France
Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari)      Origin: France	Cornish Crab Chowder      Origin: England	In mitulis (Mussels)      Origin: Roman
Bonnie Prince Pudding      Origin: Scotland	Cornish Fish Pie      Origin: England	In Mitulis (Of Mussels)      Origin: Roman
Bouillabaisse      Origin: France	Cornish King Scallops and Black Pudding      Origin: England	In Omne Genus Conchyliorum (For All Kinds of Shellfish)      Origin: Roman
Bouillabaisse with Rouille and Croutons      Origin: France	Cornish Seaside Chowder with Saffron      Origin: England	In ostreis (Oysters)      Origin: Roman
Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh	Creamy Monkfish and Shellfish Potpie      Origin: British	In Ostreis (Of Oysters)      Origin: Roman
Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh	Cregyn Bylchog wedi Gradellu (Grilled Scallops)      Origin: Welsh	Indonesian Black Squid Curry      Origin: Indonesia
Broudou bil Hout (Tunisian Fish Soup)      Origin: Tunisia	Cregyn Cylchog wedi Grilio (Grilled Scallops)      Origin: Welsh	Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan)      Origin: Roman
Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta)      Origin: Welsh	Crème ou chaudrée de moules aux agrumes (Mussel Chowder in Citrus Cream)      Origin: Saint Pierre	Isicia de scillis (Prawn Rissole)      Origin: Roman
Calco Stoba (Conch Stew)      Origin: Aruba	Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh	Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman
Cantonese-style Curry Chicken      Origin: China	Crispy duck noodles with vegetables      Origin: Britain
Cari de Thon (Tuna Curry)      Origin: Reunion	Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)      Origin: Roman

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