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 210 recipes in total:

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Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman	Oysters in Cynee (Oysters in Spiced Bread Sauce)      Origin: England	Salade de la mer (Seafood Salad)      Origin: France
Ligge Estren Porth Navas (Port Navas Oyster Soup)      Origin: England	Oysters in Stout Batter with Carrageen      Origin: Ireland	Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia
Locustas Assas sic Facies (Roast Lobster is Made Thus)      Origin: Roman	Oysters Mombassa      Origin: Kenya	Scallop and Mushroom Pie      Origin: Ireland
Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Oysters on the Half Shell with Mignonette Sauce      Origin: France	Scallop Angels on Horseback      Origin: Britain
Manhattan Seafood Stew      Origin: American	Oysters Rockerfeller      Origin: American	Scallop Broth with Cornish Earlies      Origin: England
Manx Queenies with Garlic and Bacon      Origin: Manx	Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)      Origin: Welsh	Scallop Devils on Horseback with Prunes      Origin: Britain
Maryland Oyster Stew      Origin: America	Paella Valencia      Origin: Spain	Scottish Chinese Takeaway Chicken Curry      Origin: Scotland
Matata (Clam and Peanut Stew)      Origin: Mozambique	Panko Fried Oysters      Origin: American	Seafood Amok      Origin: Cambodia
Matata (Clams Cooked in Port Wine)      Origin: Sao Tome	Pasta with Daylily Flower Buds and Mushrooms      Origin: American	Seafood and Bacon Kebabs      Origin: Britain
Mbakhal      Origin: Senegal	Pastai Cocos (Cockle Pie)      Origin: Welsh	Seafood Chili      Origin: American
Mejillones con Salsa Picante (Mussels with Spicy Sauce)      Origin: Spain	Pastai Cocos, Tatws a Chennin (Cockle, Potato and Leek Pie)      Origin: Welsh	Seafood Curry      Origin: Scotland
Microwave Red Wine Scallops      Origin: Britain	Pastai Cymreig Cocos a Chennin (Welsh Cockle and Leek Pie)      Origin: Welsh	Shellfish Forcemeats      Origin: Roman
Microwave Three Fish Soup      Origin: Britain	Pastai Gocos (Cockle Pie)      Origin: Welsh	Shellfish Seaweed Pudding      Origin: Ancient
Miesmuscheln mit Curry (Mussels with Curry Sauce)      Origin: Namibia	Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet)      Origin: Roman	Sint Maarten Whelk Soup      Origin: Sint Maarten
Mixed Mushroom Soup with Chu Hou      Origin: Fusion	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Smoked, Preserved, Mussels      Origin: British
Moules à la Luxembourgeoise (Mussels, Luxembourg Style)      Origin: Luxembourg	Penne with Mushroom Cream Sauce      Origin: Italy	Smoked, Preserved, Oysters      Origin: British
Moules a la Bretonne (Brittany-style Mussels)      Origin: France	Pice Cocos (Cockle Pikelets)      Origin: Welsh	Smoked, Preserved, Scallops      Origin: British
Moules Bretonnes a la Marinière (Breton Mussels Mariner-style)      Origin: France	Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties)      Origin: Welsh	Sopa de Caracol (Honduran Conch Soup)      Origin: Honduras
Moules-frites (Mussels and Chips)      Origin: France	Pitche-Patche de Ostras (Oyster and Rice Soup)      Origin: Guinea-Bissau	Soupe Kandja      Origin: Mali
Mushroom Pudding      Origin: Britain	Plateau de Fruits de Mer (Seafood Platter)      Origin: France	Stewed Scallops in Milk      Origin: Britain
Muskels in Bruet (Mussels in Bruet)      Origin: England	Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings)      Origin: Welsh	Sticky Asian-style Pork Neck Chops      Origin: Britain
Mussel Brose      Origin: Scotland	Pwdin Berw Bara Lawr (Laverbread Suet Pudding)      Origin: Welsh	Stir-fried Scallops      Origin: Fusion
Mussel Hodi      Origin: Sri Lanka	Ragoût de lambi (Conch stew)      Origin: Saint-Martin	Stir-fried Scallops with Asparagus      Origin: Fusion
Mussel Pie      Origin: Bermuda	Rhiwbob Rhost â Iogwrt (Limpets)      Origin: Welsh	Stiw Pysgotwr (Fisherman's Stew)      Origin: Welsh
Mussel Soup      Origin: Scotland	Riz Wolof (Wolof Rice)      Origin: Guinea	Stufato del Pescatore (Italian Fisherman's Stew)      Origin: Italy
Mussels in Cream Sauce      Origin: Britain	Roast Cod with Sea Beans and Oyster      Origin: Canada	Surf and Turf Kebabs      Origin: Britain
Mussels in Creamy Horseradish Sauce      Origin: Ancient	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Tanrogans and Cheese Sauce      Origin: Manx
Naengi-guk (Shepherd’s Purse Soup)      Origin: Korea	Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab)      Origin: Cambodia	Taro aux Fruits de Mer (Taro with Seafood)      Origin: Cote dIvoire
Noix de St-Jacques à la crème d’oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France	Saffron Mussel Sauce      Origin: Britain	Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh
Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)      Origin: England	Saffron Prawn Both      Origin: Britain	Teisennau Cocos (Cockle Cakes)      Origin: Welsh
Oyster Croquets      Origin: British	Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia	Thai-style Nettle and Oyster Mushroom Curry      Origin: Britain
Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent	Tobago Curry Conch with Dumplings      Origin: Trinidad
Oyster Stew      Origin: Britain	Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots)      Origin: France
Oyster Stuffing for Turkey      Origin: Britain	Saint-Martin Whelk Soup      Origin: Saint-Martin

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