Top Rated Shellfish Recipes

This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
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2.939395
Backyard Clambake on Your Grill
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For this recipe, which replicates a clambake at the beach, we use the grill in two ways: first, as a direct heat source, and second, almost as an oven. Most serious grillers dangle the probe end of a remote thermometer through the vent of the grill cover. This measures the temperature of the grill environment but not the actual cooking surface. We believe it is more useful to know the temperature where you are actually cooking the food, so we use what we refer to as the potato trick. Cut a potato in half and insert the probe through one half. Set the potato with the probe directly on the grate. The potato anchors the probe, so it will relay information in a steady fashion. This way, you know the temperature throughout the cook time.This recipe is from the Grill to Perfection cookbook. Click here for a list of places you can buy a copy. 
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2.666665
Linguine with Clams, Mussels, and Peppers
Linguine with clams is a timeless classic that's easy to prepare and delicious any time of year. This Italian pasta dish gets a bit of an update with the addition of mussels and sweet bell peppers, but it still comes together very quickly once all the prep is done. Click here to see A Pasta Cookbook for All Seasons.
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2.57143
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Carmen B.
Serve this over a risotto or a pasta,garlic bread, and a salad.
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Active time: 20 min Start to finish: 40 min
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www.recipesource.com
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TOOLBELT DIVA
My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.
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In Veracruz, Mexico, this dish, whose Spanish name literally means 'Return to Life,' is reputedly a hangover remedy.
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Empanadas were first mentioned in Chile in 1652, and were probably introduced there by the conquistadores.
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This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in.
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Paul Bertolli
Paul Bertolli, chef and owner of Oakland's Oliveto, recommends a firm, rustic bread for his bruschetta. Day-old bread is even better for soaking up the delicious shellfish broth.
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Sam Gugino, Cooking Light JANUARY 1996
This is an impressive, yet easy, first course. It is typical of the kind of dish you might see in tapas bars in Spain.
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