With the thousands dispersed islands, the deep blue clear seas, and the innumerable leeward bays, Greece is the ideal place for this gastronomic treasure to be found in abundance.

Hundreds of species of shellfish reside in the Greek seas. No matter what the geographical variation of their names is, they keep the aromas of the sea well enclosed in their tiny bodies.

Let’s taste them

Mussels, with their black lustrous colour and the hair between the two shells, are usually attached on rocks in shallow waters. Oysters are stunning like scarlet gems with an iodine scent. Scallops are well-known for their brackish taste and their tender heart well protected by the hard shell. Pen shells stand on the bottom of the sea – sometimes ajar- on the alert for capturing their food; their allies are two little shrimps that bite their tender parts whenever there is enemy at the gates. With a taste reminiscent of oyster, there are the red and sharp arca shells. Thorny sea urchins encompass gold and red eggs. Sea figs resemble hairy stones in a dark khaki tone. Clams shine in their brownish shell which keeps their skin juicy and delicious.

The sea on your table

Raw or cooked, shellfish reach the top of their taste potential when served with lemon. Here are our suggestions:

• Mussels: hot with just a drop of olive oil; fried with feta, oregano and other spices; in souvlaki; in a mussel pilaf.
• Clams, oysters, sea figs and arca shells are best when eaten raw with lemon.
• Pen shells: when fried they taste like crabs.
• Sea urchins provide irresistible delicious salads with a strong sea aroma.
• Scallops are wonderful whether grilled, fried, or cooked with pasta on a tomato sauce.

Diving into omega-3’s

Rich in polyunsaturated omega-3 fatty acids, shellfish armour health as they prevent from heart diseases and hypertension, they reduce the effects of diabetes, and they stimulate your libido. What is more, they contain proteins, calcium, phosphorous, iodine, and low-calorie carbohydrates.

Tips for shellfish lovers

If you buy them at a sea market, make sure the water in their shell is odourless. Their skin must be firmly attached to their shell and responsive to a fork’s pork or some lemon drops.

Opening a shellfish is a small adventure. The easiest way is to put a knife at the slit between the two shells and twist it softly. Then detach the skin. When it comes to sea urchins, use a knife to open its mouth.