FabulousFusionFood's Shellfish-based Recipes 3rd Page
Cooked scallops and mussels, top and clams (bottom).
Welcome to FabulousFusionFood's Shellfish-based Recipes Page —Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. In my usage here I'm excluding crustaceans (eg prawns, lobsters, crayfish, crabs and barnacles) which have their own page. Though this page deals mainly with molluscs, I am excluding cephalopods (squids, octopodes, cuttlefish) but including gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). So my usage is closer to the regulatory definition of 'shellfish', which is often narrowly defined as filter-feeding molluscs such as clams, mussels, and oyster to the exclusion of crustaceans and all else.
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.
Examples of edible molluscs, top layer gastropods: abalone, limpets, winkles, conch, whelks.Bottom layer bivalves: mussels, oysters, cockles, scallops and clams.
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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| Pice Cocos (Cockle Pikelets) Origin: Welsh | Scallop Pie Origin: Northern Ireland | Teisennau Cocos (Cockle Cakes) Origin: Welsh |
| Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties) Origin: Welsh | Scottish Chinese Takeaway Chicken Curry Origin: Scotland | Thai Crab and Sea-blite Curry Origin: Thailand |
| Pitche-Patche de Ostras (Oyster and Rice Soup) Origin: Guinea-Bissau | Seafood Amok Origin: Cambodia | Thai-style Nettle and Oyster Mushroom Curry Origin: Britain |
| Plateau de Fruits de Mer (Seafood Platter) Origin: France | Seafood and Bacon Kebabs Origin: Britain | Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables) Origin: Senegal |
| Poo Pad Pong Curry (Thai Crab Curry Recipe) Origin: Thailand | Seafood Chili Origin: American | Tianmianjiang (Jiangsu Crayfish Cooked with Thirteen-Spice Powder) Origin: China |
| Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings) Origin: Welsh | Seafood Curry Origin: Scotland | Tobago Curry Conch with Dumplings Origin: Trinidad |
| Prawn, Scallop and Horn of Plenty Sauce Origin: Britain | Shellfish Forcemeats Origin: Roman | Tom Yum Hed (Mushroom Tom Yum) Origin: Thailand |
| Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece | Shellfish Seaweed Pudding Origin: Ancient | Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup) Origin: Thailand |
| Pwdin Berw Bara Lawr (Laverbread Suet Pudding) Origin: Welsh | Sint Maarten Whelk Soup Origin: Sint Maarten | Torta di patate e Funghi selvatici (Wild Mushroom and Potato Cake) Origin: Italy |
| Ragoût de lambi (Conch stew) Origin: Saint-Martin | Sizzling Scallops Origin: British | Trout Kedgeree Origin: Britain |
| Rhiwbob Rhost â Iogwrt (Limpets) Origin: Welsh | Smoked, Preserved, Mussels Origin: British | Vermicelli with Chicken and Wood Ear Mushrooms Origin: China |
| Riz Wolof (Wolof Rice) Origin: Guinea | Smoked, Preserved, Oysters Origin: British | Warm Salad of Oyster Mushrooms Origin: Britain |
| Roast Cod with Sea Beans and Oyster Origin: Canada | Smoked, Preserved, Scallops Origin: British | White Curry Origin: Fusion |
| Rou Zao Fan (Taiwanese Braised Minced Pork) Origin: Taiwan | Sopa de Caracol (Honduran Conch Soup) Origin: Honduras | White Matelotte Sauce Origin: British |
| Saban Curry Conch (Saban Curry Conchs) Origin: Saba | Soupe Kandja Origin: Mali | White Oyster Sauce Origin: British |
| Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab) Origin: Cambodia | Spaghetti alle vongole e Salicornia (Spaghetti with Clams and Samphire) Origin: Italy | Wild Mushroom and Miso Broth Origin: Britain |
| Saffron Mussel Sauce Origin: Britain | Special Fried Rice with Oxeye Daisy Greens Origin: Fusion | Wild Mushroom Compote Origin: Britain |
| Saffron Prawn Both Origin: Britain | Spicy Beef and Longevity Noodles Origin: China | Wild Mushroom Omelette Origin: Britain |
| Saint Lucia Lambi Soup with Dumplings Origin: Saint Lucia | Stewed Scallops in Milk Origin: Britain | Wild Mushroom Stew Origin: Britain |
| Saint Vincent Curry Conch with Dumplings Origin: Saint Vincent | Sticky Asian-style Pork Neck Chops Origin: Britain | Wild Mushroom Stuffed Potato Cakes Origin: Britain |
| Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots) Origin: France | Stir-fried Clams in Black Bean Sauce Origin: Hong Kong | Wontons Origin: China |
| Saint-Martin Whelk Soup Origin: Saint-Martin | Stir-fried Scallops Origin: Fusion | Xarém Origin: Portugal |
| Salade de la mer (Seafood Salad) Origin: France | Stir-fried Scallops with Asparagus Origin: Fusion | Xiao Long Xia (Garlic-braised Crayfish) Origin: China |
| Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes) Origin: Gambia | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | Xuyi Shisanxiang Longxia (Jiangsu Crayfish Cooked with Thirteen-Spice Powder) Origin: China |
| Saws Rhython (Cockle Sauce) Origin: Welsh | Stufato del Pescatore (Italian Fisherman's Stew) Origin: Italy | Yi Mein (Longevity Noodles) Origin: China |
| Scallop and Mushroom Pie Origin: Ireland | Surf and Turf Kebabs Origin: Britain | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Scallop Angels on Horseback Origin: Britain | Tanrogans and Cheese Sauce Origin: Manx | Zupa di Pesce (Seafood Soup) Origin: Cayman Islands |
| Scallop Broth with Cornish Earlies Origin: England | Taro aux Fruits de Mer (Taro with Seafood) Origin: Cote dIvoire | |
| Scallop Devils on Horseback with Prunes Origin: Britain | Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust) Origin: Welsh |
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