Shellfish

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

In December 1974, Bon Appétit tweaked an American classic with a "Spanish" touch, emphasis on the quotation marks.

We tried to teach you how you shuck an oyster, but all you cared about was Test Kitchen Assistant Brad Leone

For all the types of clams available, there are as many ways to prepare them. Here’s what you’ll find at the fish market, and how to enjoy them

You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.

Four recipes—for baked eggs, lamb, pasta, and oysters—our readers requested from restaurants in Vermont, Oregon, New Orleans, and New York

Mussels are a quick, easy, one-pot dinner party dish

It's oyster-slurping time! Get to know the varieties better with this handy guide to our favorite mollusks, from Belon to Hama Hama

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

Cronuts? No. But Franklin BBQ brisket and Swan Oyster Depot? Yes.

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

From stews to salads to paella to tacos, 13 recipes that take advantage of near record low lobster prices

How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!