Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.
These Parmesan-topped charbroiled oysters can also be grilled.
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli.
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.