If you think oyster, mussel, clam, and scallop cookery seem best left to the experts, then think again. In reality, much of the onus of prep work comes down to choosing exceptionally fresh shellfish — after that, the effort to reward ratio is high. With that in mind, we've rounded up crucial guidelines for shopping for shellfish, starting with one of our favorite categories of mollusks, the humble bivalve.
Generally speaking, bivalves should be purchased alive, since these creatures decompose exceptionally quickly once dead, even when properly stored on ice and refrigerated. Most of the qualities listed below indicate whether or not the animal inside the shell is still living.
Things to Bear in Mind When Buying Clams, Oysters, or Mussels
- In their raw state, these bivalves should feel heavy for their size.
- Like all seafood, these should smell of the ocean — briny and sweet, like seaweed — and not off-putting or "fishy" in any way.
- If shellfish are prepackaged in mesh bags, ask to open up the bag to get a better look, as it's tougher to tell the condition of the shells when bagged.
- Shells should be tightly closed, with no chips or cracks present. An open shell indicates that the creature is already dead (and will have begun to decompose). Once ready to prep or eat raw, sharply tap any that are slightly ajar; if alive, shells should close — and if any don't, make sure to discard. Likewise, once cooked, the shells should open up slightly — this indicates that the shellfish was alive when cooked — any that stay closed should be discarded.
Perhaps one of the recipes Julia's best known for is her moules à la marinière, but flipping through Mastering the Art of French Cooking, I spotted another mussels recipe that deserves equal acknowledgement: JC's moules à la Provençal. 
The first step to making this recipe is to split open the mussels: one can shuck them raw, but I prefer to steam them gently, then save the broth to add a saline flavor to my next seafood dish.
From there, the bivalves are stuffed with butter, breadcrumbs, butter, garlic, onions, and more butter, then put under the broiler. Mere minutes later, they emerge rust-brown and bubbling on the half shell, ready to be consumed immediately. 
Confession time 
I'm a sucker for all things bivalve and crustacean but had yet to try my hand at shellfish cookery at home. It seemed only fitting to follow 
It's easy to forget that shellfish, like clams and mussels, are an affordable and quick-cooking option for weeknight meals. That's why if you're a fan of shellfish, you should make an effort to add these delectable bivalves to your repertoire! Start with this finger-licking good mussel recipe. The mussels are cooked in a flavorful broth that consists of chorizo, fresh tomatoes, white wine, and garlic. The ingredient list calls for a small amount of cream, but if you want to omit it, the dish won't lose anything. For a complete meal, serve with crusty French bread (for dipping in the delicious sauce!) and a side of mixed greens. Pair the mussels with the wine you used to make the broth. Mussel lovers: add 
Did you know that mussels are one of the most affordable proteins around? But that's not the best thing about them: they're also quick cooking and simple to season. A hearty, brothy bowl of mussels can be on the table in under half an hour. There are many variations, the most classic perhaps is the French preparation that involves French fries. When I make them at home, I prefer to pair them with a crusty bread to soak up the succulent juices. Oftentimes, chorizo or bacon is added to the base, but this recipe, which involves fresh tomatoes, is pescaterian-friendly. Served with a mixed green salad and nice white wine, these mussels are special enough to entertain with. Interested in experimenting with shellfish? 
If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid — here it's a combination of garlic, ripe tomatoes, and white wine — until the shells pop open. Serve with a mixed green salad and chunks of crusty bread for mopping all the savory, briny juices. To experiment with this rewarding meal, which comes together in minutes, get the recipe and 
I love just about everything from the 