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    You are in: Home / Cookbooks / Shellfish : savoring the goodies inside
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    18 recipes in

    Shellfish : savoring the goodies inside

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    Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.

    Recipe #60864

    From the Splendid Table's How to Eat Supper.

    Recipe #392871

    This is a bistro classic, and one of my favourite meals. Make sure to have lots of good, crusty bread - the 'sauce' produced is beyond wonderful, and you'll want to mop up every last droplet...........

    Recipe #396658

    Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper. Found at

    Recipe #232424

    Found at puppymomma's excellent food blog.

    Recipe #309472

    From the book The Seventh Daughter, by Cecilia Chiang.

    Recipe #310303

    Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.

    Recipe #232600

    A Chinese restaurant dish provided by Mark Bittman.

    Recipe #448046

    Jazz up your next party with this yummy, easy-to-prepare-and-even-easier-to-eat paella. Found in the NYT, originally published with FOOD; Paella That's Easy to Prepare for a Party, by FLORENCE FABRICANT, December 27, 1992.

    Recipe #352859

    A delicious-sounding recipe from the Land Down Under. The recipe calls for Balmain bugs, which the Zaar database won't accept, so I've put very large shrimp in their place (a fine substitute).

    Recipe #369883

    Recipe #232633

    This delicious recipe is by the late Chinese chef Yan-kit So. It is beyond words.

    Recipe #299455

    The lemon garlic sauce is an emerald green, spicy, flavourful dip for the shrimps. From the LCBO magazine.

    Recipe #224116

    This dish is particularly good served with some great bread to sop up all the juices. The spicy sauce complements the sweetness of the mussels. From the LCBO magazine.

    Recipe #224119

    The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

    Recipe #189462

    The Runner-Up recipe for 1997 in the San Francisco Chronicle, from Robin Davis.

    Recipe #189294

    One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving.

    Recipe #189298

    Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at

    Recipe #188064

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