Molluscs are valued for their briny flavor, delicate texture and culinary versatility. From mussels and oysters to cockles and scallops, they hold a special place in the kitchen and suit both simple preparations and more refined dishes.
On this page, you will discover different types of molluscs and how they are used in the kitchen. Some are best when briefly boiled or steamed, while others are particularly suited to gratins, pasta dishes, soups and classic seafood platters.
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