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 318 recipes in total:

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Cuminatum in ostrea et conchylia II (Cumin-cinnamon Sauce for Shellfish)      Origin: Roman	In Omne Genus Conchyliorum (For All Kinds of Shellfish)      Origin: Roman	Maryland Oyster Stew      Origin: America
Curried Scallops in Coconut Milk with Stevia      Origin: American	In ostreis (Oysters)      Origin: Roman	Matata (Clam and Peanut Stew)      Origin: Mozambique
Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)      Origin: Welsh	In Ostreis (Of Oysters)      Origin: Roman	Matata (Clam, Pumpkin and Peanut Stew)      Origin: Sao Tome
Dulse Chowder with Mallow Cheeses      Origin: British	Indonesian Black Squid Curry      Origin: Indonesia	Matata (Clams Cooked in Port Wine)      Origin: Sao Tome
Edikang Ikong Soup      Origin: Nigeria	Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan)      Origin: Roman	Mbakhal      Origin: Senegal
Editan Soup II      Origin: Nigeria	Isicia de scillis (Prawn Rissole)      Origin: Roman	Mboro Mboro (Sweet Potato Leaf and Palm Oil Stew)      Origin: Senegal
Efere Usung Udia      Origin: Nigeria	Isicia ex Sphondylis (Mussel Forcemeat)      Origin: Roman	Mejillones con Salsa Picante (Mussels with Spicy Sauce)      Origin: Spain
Ekpang Nkukwo      Origin: Nigeria	Isicia Marina (Seafood Patties)      Origin: Roman	Microwave Red Wine Scallops      Origin: Britain
Embractum Baianum (Baian Stew)      Origin: Roman	Isicium Simplex (Plain Forcemeats)      Origin: Roman	Microwave Three Fish Soup      Origin: Britain
Embractum Baianum (Baian Stew)      Origin: Roman	Ius in Locusta et Cammari (Sauce for Lobster and Crayfish)      Origin: Roman	Midia Atmou me Aspro Krasi (Mussels Steamed in White Wine)      Origin: Greece
Empanadas fritas de mariscos (Fried Seafood Empanadas)      Origin: Easter Island	Jamaican Mutton and Lime Leaf      Origin: Jamaica	Midia Pilaf (Mussels Pilaf)      Origin: Armenia
Field Mushrooms in Buttermilk      Origin: British	Jamaican Seafood Soup      Origin: Jamaica	Miesmuscheln mit Curry (Mussels with Curry Sauce)      Origin: Namibia
Filé Gumbo      Origin: Louisiana	Jambo (Okra Soup)      Origin: Bonaire	Mines Frites      Origin: Mauritius
Fish Kebabs      Origin: Britain	Jambo (Okra Soup)      Origin: Curacao	Mixed Mushroom Soup with Chu Hou      Origin: Fusion
Fish Pie with Dulse      Origin: Scotland	Japanese Knotweed Noodles      Origin: Britain	Morels with Yellow Bell Peppers      Origin: Britain
Fricassé de lambis (Queen Conch Fricassee)      Origin: Guadeloupe	Jersey Ormer Casserole      Origin: Jersey	Moules à la Luxembourgeoise (Mussels, Luxembourg Style)      Origin: Luxembourg
Fried Conch Fritters      Origin: Turks Caicos	Jiaozi (Chinese Dumplings)      Origin: China	Moules a la Bretonne (Brittany-style Mussels)      Origin: France
Fried Kway Teow      Origin: Malaysia	Karko Stobá (Queen Conch Stew)      Origin: Aruba	Moules Bretonnes a la Marinière (Breton Mussels Mariner-style)      Origin: France
Fried Kway Teow      Origin: Christmas Island	Karko Stobá (Queen Conch Stew)      Origin: Bonaire	Moules-frites (Mussels and Chips)      Origin: France
Fried Kway Teow      Origin: Cocos Islands	Karko Stobá (Queen Conch Stew)      Origin: Curacao	Mrs Beeton's Fish Forcemeat      Origin: British
Ginger Prawns with Oyster Mushrooms      Origin: China	Kekefia (Plantain Pottage)      Origin: Nigeria	Muscle Sauce (Mussel Sauce)      Origin: Britain
Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)      Origin: Welsh	King Scallop in Molee Sauce      Origin: Manx	Mushroom and Sea Aster Rustic Pie      Origin: British
Gratin de fruits de mer (Seafood Gratin)      Origin: Monaco	Kuljon (Oysters Fried in Egg Batter)      Origin: Korea	Mushroom and Spinach Rustic Pie      Origin: Britain
Grilled Oysters with Fennel Crumbs      Origin: South Africa	La Mouclade Bretonne (Breton Mouclade)      Origin: France	Mushroom Goulash      Origin: Britain
Guisado de carne de porco com Amêijoas (Pork Stew with Cockles)      Origin: Angola	Langoustines au Breton Kari (Langoustines with Breton Kari Spices)      Origin: France	Mushroom Pudding      Origin: Britain
Gwichiaid (Periwinkles)      Origin: Welsh	Lapas (Griddled Limpets)      Origin: Portugal	Muskels in Bruet (Mussels in Bruet)      Origin: England
Home-made Oyster Sauce      Origin: China	Le Chao Men (New Caledonian Chaw Mein)      Origin: New Caledonia	Mussel Brose      Origin: Scotland
Hong Kong Curry Fish Balls      Origin: Hong Kong	Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman	Mussel Hodi      Origin: Sri Lanka
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	Mussel Pie      Origin: Bermuda
Huîtres à la laitue de mer (Oysters with Sea Lettuce)      Origin: France	Ligge Estren Porth Navas (Port Navas Oyster Soup)      Origin: England	Mussel Soup      Origin: Scotland
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	Mussels in Cream Sauce      Origin: Britain
Huîtres sauce échalote (Oysters with shallot sauce)      Origin: France	Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)      Origin: Welsh	Mussels in Creamy Horseradish Sauce      Origin: Ancient
In mitulis (Mussels)      Origin: Roman	Manhattan Seafood Stew      Origin: American
In Mitulis (Of Mussels)      Origin: Roman	Manx Queenies with Garlic and Bacon      Origin: Manx

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