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 285 recipes in total:

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Abadejo a la Pimienta Verde (Pollock with Green Pepper)      Origin: Spain	Butter-roasted Megrim Sole with Mussels and Cider      Origin: Northern Ireland	Corgimwch dell Patagonia (Prawn Patagonia)      Origin: Welsh (Patagonia)
Achard de pahua confit (Achard of Confit of Pahua)      Origin: Tahiti	Calco Stoba (Conch Stew)      Origin: Aruba	Cornbread Stuffed Mussels      Origin: South Africa
Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)      Origin: Philippines	Caldo de Hongos (Mexican Clear Mushroom Soup)      Origin: Mexico	Cornish Crab Chowder      Origin: England
Afang Soup      Origin: Nigeria	Cantonese-style Curry Chicken      Origin: China	Cornish Fish Pie      Origin: England
African Chicken (Macanese One-pan Chicken Curry)      Origin: Macau	Cari de Thon (Tuna Curry)      Origin: Reunion	Cornish King Scallops and Black Pudding      Origin: England
Air Fryer Egg Fried Rice      Origin: Britain	Caribbean Coconut Mussel Curry      Origin: Caribbean	Cornish Seaside Chowder with Saffron      Origin: England
Aliter Caroetas (Carrots with Cumin Sauce)      Origin: Roman	Carne de Porco à Alentejana (Pork in the style of Alentejo)      Origin: Portugal	Cream of Giant Puffball Soup      Origin: Britain
Almejas à la Naranja (Clams with Orange Sauce)      Origin: Spain	Cattail Hearts with Wild Oyster Mushrooms      Origin: America	Creamy Monkfish and Shellfish Potpie      Origin: British
Alubias Blancas Con Almejas (White Beans with Clams)      Origin: Spain	Caudel of Muskels (Caudle of Mussels)      Origin: England	Cregyn Bylchog wedi Gradellu (Grilled Scallops)      Origin: Welsh
Amêijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)      Origin: Portugal	Cauliflower Curry with Scallops      Origin: Fusion	Cregyn Cylchog wedi Grilio (Grilled Scallops)      Origin: Welsh
Angels on Horseback      Origin: Britain	Cawl Americanaidd Cocos Penclawdd (Penclawdd Cockle Chowder)      Origin: Welsh	Crème ou chaudrée de moules aux agrumes (Mussel Chowder in Citrus Cream)      Origin: Saint Pierre
Angels on Horseback with Prunes      Origin: Britain	Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass)      Origin: Welsh	Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh
Asian-style Lettuce Wraps      Origin: Fusion	Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)      Origin: Welsh	Crispy duck noodles with vegetables      Origin: Britain
Bahamian Cracked Conch      Origin: Bahamas	Cayman Conch Chowder      Origin: Saint Lucia	Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)      Origin: Roman
Baked Scallops      Origin: Britain	Cazuela de Mariscos Chilena (Chilean Seafood Cazuela)      Origin: Chile	Cuminatum in ostrea et conchylia II (Cumin-cinnamon Sauce for Shellfish)      Origin: Roman
Baked Stuffed Razor Clams      Origin: Britain	Chanterelle and King Scallop Salad      Origin: Britain	Curried Scallops in Coconut Milk with Stevia      Origin: American
Barbecued Prawns and Scallops with Curry-apricot Sauce      Origin: American	Chargrilled Devils      Origin: British	Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh
Barnee Fryit (Fried Limpets)      Origin: Manx	Chicken and Mushroom Pie      Origin: Britain	Edikang Ikong Soup      Origin: Nigeria
Battered Queenies With Tartar Sauce      Origin: Manx	Chinese Brown Sauce      Origin: Fusion	Editan Soup II      Origin: Nigeria
Beef and Mushroom Tshoem      Origin: Bhutan	Chinese Crispy Duck      Origin: China	Efere Usung Udia      Origin: Nigeria
Beef Chop Suey      Origin: China	Chinese Fish Cakes      Origin: China	Ekpang Nkukwo      Origin: Nigeria
Beef Noodles with Oyster Sauce      Origin: China	Chinese New Year Crispy Spring Rolls      Origin: China	Embractum Baianum (Baian Stew)      Origin: Roman
Black Fungus Okra Soup      Origin: Nigeria	Clam Stovies      Origin: Scotland	Embractum Baianum (Baian Stew)      Origin: Roman
Blanquette de Poisson au Breton Kari (Fish Blanquette with Breton Kari)      Origin: France	Cocos ac Wyau (Cockles and Scrambled Eggs)      Origin: Welsh	Empanadas fritas de mariscos (Fried Seafood Empanadas)      Origin: Easter Island
Bonnie Prince Pudding      Origin: Scotland	Cocos Mewn Cytew (Cockles in Batter)      Origin: Welsh	Filé Gumbo      Origin: Louisiana
Bouillabaisse      Origin: France	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	Fish Kebabs      Origin: Britain
Bouillabaisse with Rouille and Croutons      Origin: France	Cocos Potiedig (Potted Cockles)      Origin: Welsh	Fish Pie with Dulse      Origin: Scotland
Braised Egg Dumplings in Chilli Broth      Origin: China	Cod and Cockles      Origin: Ireland	Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe
Brecwast Abertawe (Swansea Breakfast)      Origin: Welsh	Conch and Dumplings      Origin: Sint Maarten	Fried Conch Fritters      Origin: Turks Caicos
Brecwast Bacwn a Chocos (Bacon and Cockle Breakfast)      Origin: Welsh	Conch Curry Coconut Banana Chowder      Origin: Aruba	Fried Kway Teow      Origin: Malaysia
Brine-pickled Mushrooms with Herbs      Origin: Britain	Conch Fritters      Origin: British Virgin Islands	Fried Kway Teow      Origin: Christmas Island
Broudou bil Hout (Tunisian Fish Soup)      Origin: Tunisia	Conch Fritters      Origin: US Virgin Islands	Fried Kway Teow      Origin: Cocos Islands
Brown Oyster Sauce      Origin: British	Coquilles Saint Jacques, sauce au cidre (Scallops in Cider Sauce)      Origin: France
Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta)      Origin: Welsh	Coquilles Saint-Jaques à la Bretonne (Breton Scallops)      Origin: France

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