DIY Food

5 Links to Read Before Preparing Shellfish

July 24, 2013

Each week, we’ll be sharing a comprehensive list of links to help you master a cooking technique. Culinary greatness, here you come.

Today: How to buy, clean, and prepare shellfish.

Olive Oil Poached Shellfish from Food52Cleaning and Cooking Shellfish from Food52Indoor Clambake from Food52Mussels with Fennel, Italian Sausage and Pernod from Food52

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On warm, sunny days, nothing beats throwing a shellfish feast. Crabs, clams, lobsters, shrimp, you name it -- all of the mollusks and crustaceans are fair game here. For those of you who find the prospect of cooking shellfish daunting, we’re here to help you face your fears. Go ahead -- chill the beers, lay down the red- and white-checkered tablecloth, and then read these links before you cook.

  • For a different approach to cooking, try grilling your shellfish. (NPR.)
  • Step outside your comfort zone with Asian-market shellfish like whelks and periwinkles. (Chow.)
  • And don’t forget to save your leftover shells to make a flavorful stock! (Saveur.)

Cleaning and Cooking Shellfish

What are your tips for preparing shellfish? Tell us in the comments!

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