©Copyright 2002 MSCOMM
Michèle Serre, Editor

Relais Gourmands

The Worldwide Gourmet

Mollusks are soft-bodied animals. There are three classes, of which the first two are shellfish.

Lamellibranchia
which have a bivalve shell

• mussels
• oysters
• cockles
• scallops
  They can be purchased live from fishmongers from October until April.
  Have a look at the "buying" and "preparing" sections, as well as some quick, easy recipes.
• clams

Gastropoda
which move using their muscled foot and which have a simple shell

• whelks
• winkles
• limpets

Cephalopods
The head bears tentacles that are equipped with suction cups

• cuttlefish
• squid
• octopus

Buying mollusks

• Shellfish should be bought live.
• Gastropoda should move.
• For bivalves, the shell should be closed. Dead shellfish, even with a closed shell, do not make the same sound when one is hit against another: they give off a dull flat thud.
• The freshness of cephalopods can be recognized mainly by their smell and their shininess.

Nutritional values of shellfish
The flesh of mollusks is high in water content and low in calories. The flesh of gastropoda, which is rather tough, is also low in calories (from 50-80 calories per 100 g.)

Their protein content (only 10-15 g) is lower than that of fish, though they have a higher carbohydrate content (1 to 6 g per 100 g).

The flesh of shellfish contains little fat, though their relatively high cholesterol level means they are not recommended for low cholesterol diets. Rich in salt, they should also be avoided by persons on low sodium diets.

Oysters contain iron, copper and vitamin C. Because of their high levels of iodine, minerals and vitamins, shellfish should be part of a balanced diet, though they do not have the exceptional dietetic qualities of fish and cannot serve as a basic daily food source.