Shellfish

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Made of chiles, garlic, basil, shallots, lemongrass, and ginger—green curry paste packs amazing flavor.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Two flavor powerhouses—bright, spicy kimchi and savory, briny clams—create a soup fast enough to make on even the most hectic weeknight. 

Throw an oyster in the gin! The oyster not only does the work of the olive, providing texture and salt and visual interest, but also covers for the vermouth with its liquor—a variation on the “dirty martini.”

Pansit palabok is a luscious, buttery, bisque–like shrimp sauce tossed with white rice noodles and topped with tsitsaron, crisp-fried pork rinds.

Use the best balsamic you can afford for this simple yet refined appetizer. 

Sweet corn is perfectly paired with briny clams in this dish that’s easy enough for a weeknight, but elegant enough for a special occasion. Serve it with plenty of good bread to dunk in the broth.