Mollusks

Mussels, oysters, clams, scallops, and cockles are among the best-known mollusks. Numerous varieties exist of each one, but the cooking methods are so similar that you don’t need to worry if you bought, for example, blue mussels or green-lipped mussels. Mussels, clams, and cockles are almost always steamed in the shell in a small amount of liquid, often wine or wine and water, and the liquid they release is turned along with their cooking liquid into a soup or sauce. Their liquid is the essence of the sea, and when used as a sauce base, it ensures that your sauces are as tasty as any in the finest restaurants. Oysters are usually shucked before cooking and most of the time gently heated in their own juices. While raw oysters may be the most flavorful of all shellfish, the liquid they release is less so. Scallops also are cooked out of their shell.