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 376 recipes in total:
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| Midia Pilaf (Mussels Pilaf) Origin: Armenia | Oyster Soup I Origin: British | Potes Cregyn Gleision Gyda Ceirch (Mussel Stew with Oat Dumplings) Origin: Welsh |
| Miesmuscheln mit Curry (Mussels with Curry Sauce) Origin: Namibia | Oyster Soup II Origin: British | Prawn Croquets Origin: British |
| Mines Frites Origin: Mauritius | Oyster Stew Origin: Britain | Prawn, Scallop and Horn of Plenty Sauce Origin: Britain |
| Mixed Mushroom Soup with Chu Hou Origin: Fusion | Oyster Stuffing for Turkey Origin: Britain | Psarósoupa Kakavia (Cretan Seafood Stew) Origin: Greece |
| Morels with Yellow Bell Peppers Origin: Britain | Oysters Origin: British | Pwdin Berw Bara Lawr (Laverbread Suet Pudding) Origin: Welsh |
| Moules à la Luxembourgeoise (Mussels, Luxembourg Style) Origin: Luxembourg | Oysters Fried in Batter Origin: British | Ragoût de lambi (Conch stew) Origin: Saint-Martin |
| Moules a la Bretonne (Brittany-style Mussels) Origin: France | Oysters in Cynee (Oysters in Spiced Bread Sauce) Origin: England | Rhiwbob Rhost â Iogwrt (Limpets) Origin: Welsh |
| Moules Bretonnes a la Marinière (Breton Mussels Mariner-style) Origin: France | Oysters in Stout Batter with Carrageen Origin: Ireland | Riz Wolof (Wolof Rice) Origin: Guinea |
| Moules-frites (Mussels and Chips) Origin: France | Oysters Mombassa Origin: Kenya | Roast Cod with Sea Beans and Oyster Origin: Canada |
| Mrs Beeton's Fish Forcemeat Origin: British | Oysters on the Half Shell with Mignonette Sauce Origin: France | Rou Zao Fan (Taiwanese Braised Minced Pork) Origin: Taiwan |
| Muscle Sauce (Mussel Sauce) Origin: Britain | Oysters Rockerfeller Origin: American | Saban Curry Conch (Saban Curry Conchs) Origin: Saba |
| Mushroom and Sea Aster Rustic Pie Origin: British | Oysters with Bloody Mary Sauce Origin: American | Sach Ko Nung Slirk S'krey Chomkak (Lemongrass Beef Kebab) Origin: Cambodia |
| Mushroom and Spinach Rustic Pie Origin: Britain | Pâté Cregyn Gleision y Fenai (Menai Straits Mussel Pâté) Origin: Welsh | Saffron Mussel Sauce Origin: Britain |
| Mushroom Goulash Origin: Britain | Pad Kee Mao Origin: Thailand | Saffron Prawn Both Origin: Britain |
| Mushroom Pudding Origin: Britain | Paella Valencia Origin: Spain | Saint jacques poêlées au lait de coco avec sa purée de patate douce (Scallops in Coconut Milk with Mashed Sweet Potatoes) Origin: Togo |
| Muskels in Bruet (Mussels in Bruet) Origin: England | Pahua au curry (Curried Pahua) Origin: Tahiti | Saint Lucia Lambi Soup with Dumplings Origin: Saint Lucia |
| Mussel Brose Origin: Scotland | Pahua Taioro Origin: Tahiti | Saint Vincent Curry Conch with Dumplings Origin: Saint Vincent |
| Mussel Hodi Origin: Sri Lanka | Panko Fried Oysters Origin: American | Saint-jacques au vin blanc et échalotes (Scallops with white wine and shallots) Origin: France |
| Mussel Pie Origin: Bermuda | Pasta with Daylily Flower Buds and Mushrooms Origin: American | Saint-Martin Whelk Soup Origin: Saint-Martin |
| Mussel Soup Origin: Scotland | Pastai Cocos (Cockle Pie) Origin: Welsh | Salade de la mer (Seafood Salad) Origin: France |
| Mussels in Cream Sauce Origin: Britain | Pastai Cocos, Tatws a Chennin (Cockle, Potato and Leek Pie) Origin: Welsh | Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes) Origin: Gambia |
| Mussels in Creamy Horseradish Sauce Origin: Ancient | Pastai Cymreig Cocos a Chennin (Welsh Cockle and Leek Pie) Origin: Welsh | Saws Rhython (Cockle Sauce) Origin: Welsh |
| Naengi-guk (Shepherd's Purse Soup) Origin: Korea | Pastai Gocos (Cockle Pie) Origin: Welsh | Scallop and Mushroom Pie Origin: Ireland |
| Noix de St-Jacques à la crème d'oignons de Roscoff (Scallops with Roscoff Onion Cream) Origin: France | Pastai Llygaid y Graig, Bacwn a Chenin (Limpet, Bacon and Leek Pie) Origin: Welsh | Scallop Angels on Horseback Origin: Britain |
| Nowmbyls of Muskyls (Mussels in Almond Milk Sauce) Origin: England | Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) Origin: Roman | Scallop Broth with Cornish Earlies Origin: England |
| Oat-crusted Fish Pie Origin: Scotland | Patinam ex Lacte (Milk Casserole) Origin: Roman | Scallop Devils on Horseback with Prunes Origin: Britain |
| Otong Soup Origin: Nigeria | Penne with Mushroom Cream Sauce Origin: Italy | Scallop Pie Origin: Northern Ireland |
| Oyster Croquets Origin: Britain | Pice Cocos (Cockle Pikelets) Origin: Welsh | Scalloped Oysters I Origin: British |
| Oyster Forcemeat Origin: British | Pice Tatws, Cocos a Bara Lawr (Potato, Cockle and Laverbread Patties) Origin: Welsh | Scalloped Oysters II Origin: British |
| Oyster Ketchup Origin: British | Pickled Oysters Origin: British | Scallops with Onion Cream Sauce Origin: Scotland |
| Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms) Origin: Thailand | Pitche-Patche de Ostras (Oyster and Rice Soup) Origin: Guinea-Bissau | Scolloped Cockles Origin: British |
| Oyster Patties Origin: British | Pizza ai Fruiti di Mare (Seafood Pizza) Origin: Italy | Scolloped Collops Origin: British |
| Oyster Sauce Origin: British | Plateau de Fruits de Mer (Seafood Platter) Origin: France | |
| Oyster Soup Origin: British | Poo Pad Pong Curry (Thai Crab Curry Recipe) Origin: Thailand |
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