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 231 recipes in total:

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Isicia Marina (Seafood Patties)      Origin: Roman	Moules Bretonnes a la Marinière (Breton Mussels Mariner-style)      Origin: France	Penne with Mushroom Cream Sauce      Origin: Italy
Isicium Simplex (Plain Forcemeats)      Origin: Roman	Moules-frites (Mussels and Chips)      Origin: France	Pice Cocos (Cockle Pikelets)      Origin: Welsh
Ius in Locusta et Cammari (Sauce for Lobster and Crayfish)      Origin: Roman	Mushroom Pudding      Origin: Britain	Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties)      Origin: Welsh
Jamaican Mutton and Lime Leaf      Origin: Jamaica	Muskels in Bruet (Mussels in Bruet)      Origin: England	Pitche-Patche de Ostras (Oyster and Rice Soup)      Origin: Guinea-Bissau
Jamaican Seafood Soup      Origin: Jamaica	Mussel Brose      Origin: Scotland	Plateau de Fruits de Mer (Seafood Platter)      Origin: France
Jambo (Okra Soup)      Origin: Bonaire	Mussel Hodi      Origin: Sri Lanka	Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings)      Origin: Welsh
Jambo (Okra Soup)      Origin: Curacao	Mussel Pie      Origin: Bermuda	Pwdin Berw Bara Lawr (Laverbread Suet Pudding)      Origin: Welsh
Japanese Knotweed Noodles      Origin: Britain	Mussel Soup      Origin: Scotland	Ragoût de lambi (Conch stew)      Origin: Saint-Martin
Karko Stobá (Queen Conch Stew)      Origin: Aruba	Mussels in Cream Sauce      Origin: Britain	Rhiwbob Rhost â Iogwrt (Limpets)      Origin: Welsh
Karko Stobá (Queen Conch Stew)      Origin: Bonaire	Mussels in Creamy Horseradish Sauce      Origin: Ancient	Riz Wolof (Wolof Rice)      Origin: Guinea
Karko Stobá (Queen Conch Stew)      Origin: Curacao	Naengi-guk (Shepherd's Purse Soup)      Origin: Korea	Roast Cod with Sea Beans and Oyster      Origin: Canada
King Scallop in Molee Sauce      Origin: Manx	Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream)      Origin: France	Rou Zao Fan (Taiwanese Braised Minced Pork)      Origin: Taiwan
La Mouclade Bretonne (Breton Mouclade)      Origin: France	Nowmbyls of Muskyls (Mussels in Almond Milk Sauce)      Origin: England	Saban Curry Conch (Saban Curry Conchs)      Origin: Saba
Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France	Oyster Croquets      Origin: British	Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab)      Origin: Cambodia
Lapas (Griddled Limpets)      Origin: Portugal	Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms)      Origin: Thailand	Saffron Mussel Sauce      Origin: Britain
Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia	Oyster Stew      Origin: Britain	Saffron Prawn Both      Origin: Britain
Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman	Oyster Stuffing for Turkey      Origin: Britain	Saint Lucia Lambi Soup with Dumplings      Origin: Saint Lucia
Ligge Estren Porth Navas (Port Navas Oyster Soup)      Origin: England	Oysters in Cynee (Oysters in Spiced Bread Sauce)      Origin: England	Saint Vincent Curry Conch with Dumplings      Origin: Saint Vincent
Locustas Assas sic Facies (Roast Lobster is Made Thus)      Origin: Roman	Oysters in Stout Batter with Carrageen      Origin: Ireland	Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots)      Origin: France
Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Oysters Mombassa      Origin: Kenya	Saint-Martin Whelk Soup      Origin: Saint-Martin
Manhattan Seafood Stew      Origin: American	Oysters on the Half Shell with Mignonette Sauce      Origin: France	Salade de la mer (Seafood Salad)      Origin: France
Manx Queenies with Garlic and Bacon      Origin: Manx	Oysters Rockerfeller      Origin: American	Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia
Maryland Oyster Stew      Origin: America	Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté)      Origin: Welsh	Scallop and Mushroom Pie      Origin: Ireland
Matata (Clam and Peanut Stew)      Origin: Mozambique	Paella Valencia      Origin: Spain	Scallop Angels on Horseback      Origin: Britain
Matata (Clams Cooked in Port Wine)      Origin: Sao Tome	Pahua au curry (Curried Pahua)      Origin: Tahiti	Scallop Broth with Cornish Earlies      Origin: England
Mbakhal      Origin: Senegal	Pahua Taioro      Origin: Tahiti	Scallop Devils on Horseback with Prunes      Origin: Britain
Mejillones con Salsa Picante (Mussels with Spicy Sauce)      Origin: Spain	Panko Fried Oysters      Origin: American	Scottish Chinese Takeaway Chicken Curry      Origin: Scotland
Microwave Red Wine Scallops      Origin: Britain	Pasta with Daylily Flower Buds and Mushrooms      Origin: American	Seafood Amok      Origin: Cambodia
Microwave Three Fish Soup      Origin: Britain	Pastai Cocos (Cockle Pie)      Origin: Welsh	Seafood and Bacon Kebabs      Origin: Britain
Midia Pilaf (Mussels Pilaf)      Origin: Armenia	Pastai Cocos, Tatws a Chennin (Cockle, Potato and Leek Pie)      Origin: Welsh	Seafood Chili      Origin: American
Miesmuscheln mit Curry (Mussels with Curry Sauce)      Origin: Namibia	Pastai Cymreig Cocos a Chennin (Welsh Cockle and Leek Pie)      Origin: Welsh	Seafood Curry      Origin: Scotland
Mixed Mushroom Soup with Chu Hou      Origin: Fusion	Pastai Gocos (Cockle Pie)      Origin: Welsh	Shellfish Forcemeats      Origin: Roman
Moules à la Luxembourgeoise (Mussels, Luxembourg Style)      Origin: Luxembourg	Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet)      Origin: Roman
Moules a la Bretonne (Brittany-style Mussels)      Origin: France	Patinam ex Lacte (Milk Casserole)      Origin: Roman

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