She Shucks Seashells by the Seashore

Mollusks are the largest marine species in our saltwater and freshwater biomes. They make up 23% of our aquatic organisms. These delectable briny creatures are broken into three categories. Univalves, such as conch and abalone have one shell. Bivalves have two shells and afford the consumer the most choices, including several varieties of oysters, clams, and mussels. Cephalopods include octopus and squid. Like shellfish, mollusks are harvested from coastal regions throughout the world with China leading the way netting 80% of the world's catch. Most mollusks can be savored either raw or cooked using a variety of cooking methods. Some bivalves don't just taste good they moonlight by producing pearls. Here are 5 of my favorite shucked gems:

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5. Mussels are found throughout the world. They can be saltwater or freshwater, however, the freshwater mussel is less palatable and not consumed as much. They thrive along exposed shores of intertidal coastlines where they attach themselves to the rocks with threadlike structures called “beards.” Their elongated shell produces a plump, pleasing texture on the tongue. Mussels are very versatile, in Asia, they are used in soups. Turkey loves them fried and Europeans traditionally steam them. I enjoy the French version, “Moules Mariniere." Saute garlic and shallots in butter. Add your mussels and smother with a cup of dry white wine. Add parsley and thyme, cover and steam 3-4 minutes, then add 1 cup of heavy cream. Serve with a hunk of crusty bread.

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4. Conch are sea snails with an easily identified shell. It has a high spine and spiraled shape. The shells are highly prized by beachcombers throughout the Bahamas, Florida Keys, and Caribbean Islands where you will find these delectable shell dwellers. Conch shells make a unique musical instrument. A hole is drilled into the top spire and blown into like a trumpet during island rituals. The conch flesh is very lean, firm, and has a sweet-smoky flavor. They can be eaten raw or cooked. If eaten raw they are sliced, pounded flat, and served with a squeeze of lime juice. Cooked conch has many options including ceviche's, empanadas, and fritters. Conch fritters are crispy, chewy and loaded with island flavor. Try the Conch Fritter: Bahamian Style recipe on geniuskitchen.com. The dipping sauce is as traditional as it gets.

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3. Clams are the most popular bivalve in the U.S. and are found along the Atlantic and Pacific coasts. They live most of their lives partially buried in the sand and collected by clam diggers year round. Some clams have a lifespan of a year many live much longer. A clam named "Ming" lived to be 507 years old, reported by CBS News in 2013. The varieties are numerous from the tiny expensive Littlenecks to the large 10-pound Geoducks. Other popular varieties include: Cherrystones and Topnecks which are perfect for chowders. Manila clams are usually steamed. Try them in red sauce with linguini. Sauté garlic and 1 can of diced tomatoes in olive oil. Add the clams and season with parsley, basil, oregano, and salt. Cover, simmer for 3 minutes and toss with linguini. Delizioso!

2. Oysters are only gathered from saltwater. Their liquor (juice) creates a wonderful briny taste sensation, especially when eaten raw. They are abundant throughout the U.S. and are also farmed in Portugal, France, and Japan. Considered a delicacy, these calcium-based shelled bivalves are also known for pearl harvesting. An irritant, usually a parasite, makes its way into the flesh and in its defense, the oyster gradually produces the stone. Popular cooking methods include bakes, where bags of oysters are steamed over hot grills. Smoked oysters are enjoyed by many throughout the U.S., and fried oysters have been enjoyed for decades. I’m keeping it simple, shucked and served raw, and topped with a mignonette: red wine vinegar, shallots, and cracked pepper. Keep it fresh. Keep it simple … a prelude to my next cookbook.

1. Scallops are by far my favorite denizen from the sea. The texture is tender and sweet and many cooking techniques can be used to prepare them. I prefer searing them off quickly on each side and basting them with the browned butter. Be careful not to overcook them as they will get tough. Like the conch, their fluted shell is a relished collectible. Scallops are also farmed worldwide. The Napa Rose restaurant at Downtown Disney is my favorite dining destination. Chef Andrew Sutton and the staff prepare a fabulous diver scallop dish accented with a silky, buttery, vanilla bean sauce garnished with diced lobster. Give it a try on your next visit. The Napa Rose cookbook can be purchased at the reception desk.

What I love most about mollusks is that they offer the chef or home cook so many options. Whether they are prepared raw and simple or cooked and complex these luscious critters do not disappoint. Thanks to a growth in popularity, faster shipping delivers us a fresher product. One does not have to be living on the coasts to enjoy shucking seashells. My first job as a chef was in the central valley of California. Well inland, my shucking skills were on full display nightly. A word of advice, get a meshed mitt to hold them. One slip and you'll be saying, "ah shucks!"  Trust me.