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 376 recipes in total:

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Cornish Fish Pie      Origin: England	Fried Conch Fritters      Origin: Turks Caicos	Jambo (Okra Soup)      Origin: Curacao
Cornish King Scallops and Black Pudding      Origin: England	Fried Kway Teow      Origin: Malaysia	Japanese Knotweed Noodles      Origin: Britain
Cornish Seaside Chowder with Saffron      Origin: England	Fried Kway Teow      Origin: Cocos Islands	Jersey Ormer Casserole      Origin: Jersey
Couscous alla Trapanese      Origin: Italy	Fried Kway Teow      Origin: Christmas Island	Jiaozi (Chinese Dumplings)      Origin: China
Cracked Conch      Origin: Bahamas	Fried Oysters      Origin: British	Karko Stobá (Queen Conch Stew)      Origin: Aruba
Cream of Giant Puffball Soup      Origin: Britain	Fried Oysters      Origin: British	Karko Stobá (Queen Conch Stew)      Origin: Bonaire
Creamy Monkfish and Shellfish Potpie      Origin: Britain	Ginger Prawns with Oyster Mushrooms      Origin: China	Karko Stobá (Queen Conch Stew)      Origin: Curacao
Cregyn Bylchog wedi Gradellu (Grilled Scallops)      Origin: Welsh	Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh	Kekefia (Plantain Pottage)      Origin: Nigeria
Cregyn Cylchog wedi Grilio (Grilled Scallops)      Origin: Welsh	Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco	King Scallop in Molee Sauce      Origin: Manx
Crème ou chaudrée de moules aux agrumes (Mussel Chowder in Citrus Cream)      Origin: Saint Pierre	Grilled Oysters with Fennel Crumbs      Origin: South Africa	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea
Crempogau Cocos Brecwast (Breakfast Cockle Pancakes)      Origin: Welsh	Grilled Turbot à la Vatel      Origin: British	La Mouclade Bretonne (Breton Mouclade)      Origin: France
Crimped Cod with Oyster Sauce      Origin: British	Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola	Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France
Crispy duck noodles with vegetables      Origin: Britain	Gwichiaid (Periwinkles)      Origin: Welsh	Lapas (Griddled Limpets)      Origin: Portugal
Cuminatum in ostrea et conchylia (Cumin Sauce for Shellfish)      Origin: Roman	Home-made Oyster Sauce      Origin: China	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia
Cuminatum in ostrea et conchylia II (Cumin-cinnamon Sauce for Shellfish)      Origin: Roman	Hong Kong Curry Fish Balls      Origin: Hong Kong	Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman
Curried Scallops in Coconut Milk with Stevia      Origin: American	Hong Kong Style Braised Beef Brisket in Chu Hou Paste      Origin: Hong Kong	Les Sardines Farcies aux Blettes et aux Moules (Sardines Stuffed with Chard and Mussels)      Origin: Monaco
Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh	Huîtres à la laitue de mer (Oysters with Sea Lettuce)      Origin: France	Ligge Estren Porth Navas (Port Navas Oyster Soup)      Origin: England
Devilled Oysters      Origin: British	Huîtres Chaudes au Curry, étuvée de Choux (Baked Oysters with Curried Cabbage)      Origin: France	Locustas Assas sic Facies (Roast Lobster is Made Thus)      Origin: Roman
Dulse Chowder with Mallow Cheeses      Origin: British	Huîtres sauce échalote (Oysters with shallot sauce)      Origin: France	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh
Edikang Ikong Soup      Origin: Nigeria	In Mitulis (Of Mussels)      Origin: Roman	Manhattan Seafood Stew      Origin: American
Editan Soup II      Origin: Nigeria	In mitulis (Mussels)      Origin: Roman	Manx Queenies with Garlic and Bacon      Origin: Manx
Efere Usung Udia      Origin: Nigeria	In Omne Genus Conchyliorum (For All Kinds of Shellfish)      Origin: Roman	Maryland Oyster Stew      Origin: America
Ekpang Nkukwo      Origin: Nigeria	In Ostreis (Of Oysters)      Origin: Roman	Matata (Clam and Peanut Stew)      Origin: Mozambique
Embractum Baianum (Baian Stew)      Origin: Roman	In ostreis (Oysters)      Origin: Roman	Matata (Clam, Pumpkin and Peanut Stew)      Origin: Sao Tome
Embractum Baianum (Baian Stew)      Origin: Roman	Indonesian Black Squid Curry      Origin: Indonesia	Matata (Clams Cooked in Port Wine)      Origin: Sao Tome
Empanadas fritas de mariscos (Fried Seafood Empanadas)      Origin: Easter Island	Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan)      Origin: Roman	Matelot of Tench      Origin: British
Field Mushrooms in Buttermilk      Origin: British	Isicia de scillis (Prawn Rissole)      Origin: Roman	Mbakhal      Origin: Senegal
Filé Gumbo      Origin: Louisiana	Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman	Mboro Mboro (Sweet Potato Leaf and Palm Oil Stew)      Origin: Senegal
Fillets of Salmon à la Mareschale      Origin: British	Isicia Marina (Seafood Patties)      Origin: Roman	Mejillones con Salsa Picante (Mussels with Spicy Sauce)      Origin: Spain
Fish and Oyster Pie      Origin: British	Isicium Simplex (Plain Forcemeats)      Origin: Roman	Microwave Red Wine Scallops      Origin: Britain
Fish Kebabs      Origin: Britain	Ius in Locusta et Cammari (Sauce for Lobster and Crayfish)      Origin: Roman	Microwave Three Fish Soup      Origin: Britain
Fish Pie with Dulse      Origin: Scotland	Jamaican Mutton and Lime Leaf      Origin: Jamaica	Midia Atmou me Aspro Krasi (Mussels Steamed in White Wine)      Origin: Greece
Forcemeat for Baked Pike      Origin: British	Jamaican Seafood Soup      Origin: Jamaica
Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe	Jambo (Okra Soup)      Origin: Bonaire

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