Protein Group
Mollusks
About This Group
Mollusks cover bivalves and gastropods — oysters, mussels, clams, scallops, abalone, and conch — prized for their briny, mineral-forward flavor.
Mollusks — oysters, mussels, clams, and scallops — are briny, tender, and often steamed or raw. Raw oysters want Muscadet and Chablis; seared scallops suit richer whites and light reds.
FAQ
- Why are oysters classic with Muscadet?
- High acidity and minerality mirror salinity without overpowering delicate oyster flavor.
- Are scallops treated differently from clams?
- Scallops are adductor muscle portions; clams and oysters are whole-shellfish entities — different cut_type metadata.
At a Glance
Parent category
Animal Protein Foods
Food count
8
Scientific Classification
- Display name
- Mollusks
- Category
- Animal Protein Foods
- Food count
- 8
Taxonomy
- Processing states represented
- fresh
- Species represented
- abalone, clam, cockle, conch, mussel, oyster, razor clam, scallop