Shellfish

Shellfish are bivalve molluscs living in saltwater or freshwater environments. The most commonly used in cooking are mussels (Mytilus edulis), oysters, scallops and clams. They have a delicate, slightly salty and mildly sweet flavour with a characteristic sea aroma. They are prepared by steaming, cooking in white wine with herbs, in tomato or garlic sauces, and added to soups, pasta and risotto. They are an excellent source of protein, omega-3 fatty acids, zinc and B vitamins. Freshness is essential, live shellfish should remain tightly closed before cooking.