Overview

Mollusks are a large phylum of invertebrate animals that includes snails, clams, squid, octopus, and chitons. They are found in marine, freshwater, and terrestrial habitats worldwide. Edible mollusks are prized for their varied textures and flavors, ranging from the briny chew of clams to the tender richness of octopus.

Origin and history

Mollusks first appeared in the fossil record during the Cambrian period, roughly 540 million years ago [1]. They have been a food source for humans since prehistoric times, with shell middens found on every inhabited continent. The phylum Mollusca is the second-largest phylum of animals after arthropods, with approximately 85,000 described extant species [2]. Mollusks have been central to coastal cuisines globally, from Mediterranean escargot to East Asian abalone and Peruvian ceviche with conchas negras.

Varieties and aliases

  • Bivalves: clams, mussels, oysters, scallops, cockles
  • Gastropods: snails (land and sea), abalone, conch, whelks, limpets
  • Cephalopods: squid (calamari), octopus, cuttlefish, nautilus
  • Chitons: also known as sea cradles or coat-of-mail shells
  • Polyplacophora: the class containing chitons

Culinary uses

Mollusks are prepared by steaming, grilling, frying, baking, or eating raw. Bivalves like clams and mussels are commonly steamed in wine or broth and served with pasta or crusty bread. Cephalopods are often battered and fried as calamari, grilled whole, or slow-cooked to tenderize. Gastropods such as land snails are typically cooked with garlic butter and herbs (escargot), while abalone is pounded thin and pan-seared. Mollusks pair with acidic ingredients like lemon, lime, and vinegar, as well as garlic, chili, butter, and herbs.

Cross-cuisine context

In Mexican cuisine, mollusks appear in dishes such as ceviche de callo de hacha (scallop ceviche), pulpo a la parrilla (grilled octopus), and ostiones en su concha (raw oysters on the half shell). The Pacific coast of Mexico is known for its abalone (abulón) and clams (almejas). In other LA-relevant cuisines, mollusks are equally prominent: Korean cuisine features grilled clams (jogae-gui) and raw octopus (san-nakji); Japanese cuisine uses squid (ika) in sashimi and tempura; Vietnamese cuisine includes steamed clams with lemongrass (nghêu hấp sả); and Peruvian cuisine uses conchas negras (black clams) in leche de tigre. No direct analogue exists across all cuisines, as mollusks are a broad category rather than a single ingredient.

Notes for cooks

  • Fresh bivalves should be tightly closed or close when tapped. Discard any that remain open before cooking.
  • Cephalopods require either very quick cooking (under 2 minutes) or long, slow cooking to avoid toughness.
  • Store live mollusks in the refrigerator in a breathable container covered with a damp cloth. Do not store in fresh water or sealed plastic bags.