More than 12 species make up this versatile class. scallops, clams, oysters and mussels are perhaps the most notable. They are adaptable to a wide variety of cooking methods, ranging from marinated ceviche-style scallops to raw or deep-fried oysters.

Oysters are the most prized member of the mollusk family. Their taste depends less on the species and more on where they are grown. There are a number of types, but the Portuguese oyster is longer than the common oyster and the lower shell is deeper, forming a cup for the oyster. This type, available year- round, is considered best for cooking.

Americans eat only the "eye" muscle of the scallop, both bay and deep sea. Europeans eat all of the scallop, just as we eat the whole clam and oyster. Scallops can be cooked in any manner that other shellfish can be cooked.