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 298 recipes in total:

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Fish Kebabs      Origin: Britain	Japanese Knotweed Noodles      Origin: Britain	Moules a la Bretonne (Brittany-style Mussels)      Origin: France
Fish Pie with Dulse      Origin: Scotland	Jiaozi (Chinese Dumplings)      Origin: China	Moules Bretonnes a la Marinière (Breton Mussels Mariner-style)      Origin: France
Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe	Karko Stobá (Queen Conch Stew)      Origin: Aruba	Moules-frites (Mussels and Chips)      Origin: France
Fried Conch Fritters      Origin: Turks Caicos	Karko Stobá (Queen Conch Stew)      Origin: Bonaire	Muscle Sauce (Mussel Sauce)      Origin: Britain
Fried Kway Teow      Origin: Malaysia	Karko Stobá (Queen Conch Stew)      Origin: Curacao	Mushroom and Sea Aster Rustic Pie      Origin: British
Fried Kway Teow      Origin: Christmas Island	Kekefia (Plantain Pottage)      Origin: Nigeria	Mushroom and Spinach Rustic Pie      Origin: Britain
Fried Kway Teow      Origin: Cocos Islands	King Scallop in Molee Sauce      Origin: Manx	Mushroom Goulash      Origin: Britain
Ginger Prawns with Oyster Mushrooms      Origin: China	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea	Mushroom Pudding      Origin: Britain
Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh	La Mouclade Bretonne (Breton Mouclade)      Origin: France	Muskels in Bruet (Mussels in Bruet)      Origin: England
Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco	Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France	Mussel Brose      Origin: Scotland
Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola	Lapas (Griddled Limpets)      Origin: Portugal	Mussel Hodi      Origin: Sri Lanka
Gwichiaid (Periwinkles)      Origin: Welsh	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia	Mussel Pie      Origin: Bermuda
Home-made Oyster Sauce      Origin: China	Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman	Mussel Soup      Origin: Scotland
Hong Kong Curry Fish Balls      Origin: Hong Kong	Les Sardines Farcies aux Blettes et aux Moules (Sardines Stuffed with Chard and Mussels)      Origin: Monaco	Mussels in Cream Sauce      Origin: Britain
Hong Kong Style Braised Beef Brisket in Chu Hou Paste      Origin: Hong Kong	Ligge Estren Porth Navas (Port Navas Oyster Soup)      Origin: England	Mussels in Creamy Horseradish Sauce      Origin: Ancient
Huîtres à la laitue de mer (Oysters with Sea Lettuce)      Origin: France	Locustas Assas sic Facies (Roast Lobster is Made Thus)      Origin: Roman	Naengi-guk (Shepherd's Purse Soup)      Origin: Korea
Huîtres Chaudes au Curry, étuvée de Choux (Baked Oysters with Curried Cabbage)      Origin: France	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France
Huîtres sauce échalote (Oysters with shallot sauce)      Origin: France	Manhattan Seafood Stew      Origin: American	Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)      Origin: England
In mitulis (Mussels)      Origin: Roman	Manx Queenies with Garlic and Bacon      Origin: Manx	Oat-crusted Fish Pie      Origin: Scotland
In Mitulis (Of Mussels)      Origin: Roman	Maryland Oyster Stew      Origin: America	Otong Soup      Origin: Nigeria
In Omne Genus Conchyliorum (For All Kinds of Shellfish)      Origin: Roman	Matata (Clam and Peanut Stew)      Origin: Mozambique	Oyster Croquets      Origin: Britain
In ostreis (Oysters)      Origin: Roman	Matata (Clam, Pumpkin and Peanut Stew)      Origin: Sao Tome	Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand
In Ostreis (Of Oysters)      Origin: Roman	Matata (Clams Cooked in Port Wine)      Origin: Sao Tome	Oyster Stew      Origin: Britain
Indonesian Black Squid Curry      Origin: Indonesia	Mbakhal      Origin: Senegal	Oyster Stuffing for Turkey      Origin: Britain
Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan)      Origin: Roman	Mboro Mboro (Sweet Potato Leaf and Palm Oil Stew)      Origin: Senegal	Oysters in Cynee (Oysters in Spiced Bread Sauce)      Origin: England
Isicia de scillis (Prawn Rissole)      Origin: Roman	Mejillones con Salsa Picante (Mussels with Spicy Sauce)      Origin: Spain	Oysters in Stout Batter with Carrageen      Origin: Ireland
Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman	Microwave Red Wine Scallops      Origin: Britain	Oysters Mombassa      Origin: Kenya
Isicia Marina (Seafood Patties)      Origin: Roman	Microwave Three Fish Soup      Origin: Britain	Oysters on the Half Shell with Mignonette Sauce      Origin: France
Isicium Simplex (Plain Forcemeats)      Origin: Roman	Midia Atmou me Aspro Krasi (Mussels Steamed in White Wine)      Origin: Greece	Oysters Rockerfeller      Origin: American
Ius in Locusta et Cammari (Sauce for Lobster and Crayfish)      Origin: Roman	Midia Pilaf (Mussels Pilaf)      Origin: Armenia	Oysters with Bloody Mary Sauce      Origin: American
Jamaican Mutton and Lime Leaf      Origin: Jamaica	Miesmuscheln mit Curry (Mussels with Curry Sauce)      Origin: Namibia	Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)      Origin: Welsh
Jamaican Seafood Soup      Origin: Jamaica	Mixed Mushroom Soup with Chu Hou      Origin: Fusion	Paella Valencia      Origin: Spain
Jambo (Okra Soup)      Origin: Bonaire	Morels with Yellow Bell Peppers      Origin: Britain
Jambo (Okra Soup)      Origin: Curacao	Moules à la Luxembourgeoise (Mussels, Luxembourg Style)      Origin: Luxembourg

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