Top Rated Shellfish Recipes

Cioppino Seafood Stew
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.Photo and recipe courtesy of Epicurious.
View Recipe
4.833335
Lobster Rice
All across Delta del Ebro you will find great restaurants where you can enjoy the local rice speciality, cooked with other local ingredients. This is my lobster rice recipe, with a little help from Ca’l Faiges … the flavour of their lobster is to die for.If you are lucky enough to go there, don’t order one per person – the portion sizes are really generous! And remember to ask for the ortiguillas (anemones) too. They’re simply deep-fried – you won’t regret ordering them. — José Pizarro, author of Catalonia 
View Recipe
4.5
Cioppino Seafood Stew
Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman's stew. And don't forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.Photo and recipe courtesy of Epicurious.
View Recipe
4.5
These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings include sautéed strips of chicken flavored with saffron, or roasted vegetables and cheese.Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.
View Recipe
4
Saffron-Scented Fregola with Marinated Cuttlefish
Fregola is a type of pasta that hails from Sardinia, an island located off the west coast of Italy. Its chewy texture and appearance are reminiscent of Israeli couscous, so if you can't find fregola, it will make a decent substitute in this dish; just adjust the cooking time appropriately to make sure it retains its pleasant chewiness. Click here to see A Pasta Cookbook for All Seasons.
View Recipe
3.8
By
Chef Van Aken writes: "I have made a version of this soup for over 20 years now and I never tire of it. It’s one of those soups that actually can be a full lunch or dinner. As with many soups, this improves if made a day ahead of time, which makes it an ideal party dish. I like to keep it traditional and offer a shot of dry sherry at the table. It really rounds out the flavors. Serve with warm bread and butter in that the soup is a touch spicy."
View Recipe
3.6
Bouillabaisse
This Provençal recipe created by Michelin-starred chef David Myers is complemented by a garlicky rouille, the perfect spread for your toasted baguette.
View Recipe
2.939395
Backyard Clambake on Your Grill
By
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. 
View Recipe
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.
View Recipe
2.666665