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 327 recipes in total:

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Mussel Pie      Origin: Bermuda	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Scallop Pie      Origin: Northern Ireland
Mussel Soup      Origin: Scotland	Penne with Mushroom Cream Sauce      Origin: Italy	Scallops with Onion Cream Sauce      Origin: Scotland
Mussels in Cream Sauce      Origin: Britain	Pice Cocos (Cockle Pikelets)      Origin: Welsh	Scottish Chinese Takeaway Chicken Curry      Origin: Scotland
Mussels in Creamy Horseradish Sauce      Origin: Ancient	Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties)      Origin: Welsh	Seafood Amok      Origin: Cambodia
Naengi-guk (Shepherd's Purse Soup)      Origin: Korea	Pitche-Patche de Ostras (Oyster and Rice Soup)      Origin: Guinea-Bissau	Seafood and Bacon Kebabs      Origin: Britain
Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France	Pizza ai Fruiti di Mare (Seafood Pizza)      Origin: Italy	Seafood Chili      Origin: American
Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)      Origin: England	Plateau de Fruits de Mer (Seafood Platter)      Origin: France	Seafood Curry      Origin: Scotland
Oat-crusted Fish Pie      Origin: Scotland	Poo Pad Pong Curry (Thai Crab Curry Recipe)      Origin: Thailand	Setas al Horno (Baked Oyster Mushrooms)      Origin: Spain
Otong Soup      Origin: Nigeria	Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings)      Origin: Welsh	Shellfish Forcemeats      Origin: Roman
Oyster Croquets      Origin: Britain	Prawn Croquets      Origin: British	Shellfish Seaweed Pudding      Origin: Ancient
Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Prawn, Scallop and Horn of Plenty Sauce      Origin: Britain	Sint Maarten Whelk Soup      Origin: Sint Maarten
Oyster Soup I      Origin: British	Psarósoupa Kakavia (Cretan Seafood Stew)      Origin: Greece	Sizzling Scallops      Origin: Britain
Oyster Soup II      Origin: British	Pwdin Berw Bara Lawr (Laverbread Suet Pudding)      Origin: Welsh	Smoked, Preserved, Mussels      Origin: Britain
Oyster Stew      Origin: Britain	Ragoût de lambi (Conch stew)      Origin: Saint-Martin	Smoked, Preserved, Oysters      Origin: Britain
Oyster Stuffing for Turkey      Origin: Britain	Rhiwbob Rhost â Iogwrt (Limpets)      Origin: Welsh	Smoked, Preserved, Scallops      Origin: Britain
Oysters in Cynee (Oysters in Spiced Bread Sauce)      Origin: England	Riz Wolof (Wolof Rice)      Origin: Guinea	Sopa de Caracol (Honduran Conch Soup)      Origin: Honduras
Oysters in Stout Batter with Carrageen      Origin: Ireland	Roast Cod with Sea Beans and Oyster      Origin: Canada	Soupe Kandja      Origin: Mali
Oysters Mombassa      Origin: Kenya	Rou Zao Fan (Taiwanese Braised Minced Pork)      Origin: Taiwan	Spaghetti alle vongole e Salicornia (Spaghetti with Clams and Samphire)      Origin: Italy
Oysters on the Half Shell with Mignonette Sauce      Origin: France	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba	Special Fried Rice with Oxeye Daisy Greens      Origin: Fusion
Oysters Rockerfeller      Origin: American	Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab)      Origin: Cambodia	Spicy Beef and Longevity Noodles      Origin: China
Oysters with Bloody Mary Sauce      Origin: American	Saffron Mussel Sauce      Origin: Britain	Spring Rolls with Pork and Shrimp      Origin: China
Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)      Origin: Welsh	Saffron Prawn Both      Origin: Britain	Stewed Scallops in Milk      Origin: Britain
Pad Kee Mao      Origin: Thailand	Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes)      Origin: Togo	Sticky Asian-style Pork Neck Chops      Origin: Britain
Paella Valencia      Origin: Spain	Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia	Stir-fried Clams in Black Bean Sauce      Origin: Hong Kong
Pahua au curry (Curried Pahua)      Origin: Tahiti	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent	Stir-fried Scallops      Origin: Fusion
Pahua Taioro      Origin: Tahiti	Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots)      Origin: France	Stir-fried Scallops with Asparagus      Origin: Fusion
Panko Fried Oysters      Origin: American	Saint-Martin Whelk Soup      Origin: Saint-Martin	Stiw Pysgotwr (Fisherman's Stew)      Origin: Welsh
Pasta with Daylily Flower Buds and Mushrooms      Origin: American	Salade de la mer (Seafood Salad)      Origin: France	Stufato del Pescatore (Italian Fisherman's Stew)      Origin: Italy
Pastai Cocos (Cockle Pie)      Origin: Welsh	Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia	Surf and Turf Kebabs      Origin: Britain
Pastai Cocos, Tatws a Chennin (Cockle, Potato and Leek Pie)      Origin: Welsh	Saws Rhython (Cockle Sauce)      Origin: Welsh	Tanrogans and Cheese Sauce      Origin: Manx
Pastai Cymreig Cocos a Chennin (Welsh Cockle and Leek Pie)      Origin: Welsh	Scallop and Mushroom Pie      Origin: Ireland	Taro aux Fruits de Mer (Taro with Seafood)      Origin: Cote dIvoire
Pastai Gocos (Cockle Pie)      Origin: Welsh	Scallop Angels on Horseback      Origin: Britain	Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh
Pastai Llygaid y Graig, Bacwn a Chenin (Limpet, Bacon and Leek Pie)      Origin: Welsh	Scallop Broth with Cornish Earlies      Origin: England
Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet)      Origin: Roman	Scallop Devils on Horseback with Prunes      Origin: Britain

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