Eastern Oyster (Crassostrea virginica) Other Names American Oyster, Atlantic Oyster, Common Oyster, Virginia Oyster Description Valve (shell) length of the eastern oyster reaches up to 8 inches (20 cm). Its two shells (called "valves," hence the name bivalve) attach together at one end by a natural hinge and by a single large muscle.
Atlantic razor clams (Ensis directus). Nuts and bolts, the razor clams make their homes in the flats way out at the extreme end of the intertidal zone. Only during a “negative” (extremely low) tide are these flats exposed, and only during these relatively short periods is harvest possible.
Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Ostrea edulis is a species of oyster native to Europe and commonly known as the European flat oyster, Colchester native oyster (hence Colchester natives), mud oyster, or edible oyster (despite this latter name it is not the only oyster that is edible by humans).
The hard clam (Mercenaria mercenaria), also known as a quahog (or quahaug), round clam, or hard-shell (or hard-shelled) clam, is an edible marine bivalve mollusc that is native to the eastern shores of North America and Central America, from Prince Edward Island to the Yucatán Peninsula.
They outshine most other foods when it comes to their vitamin B-12, selenium and manganese content. A 3 ounce portion of moist-heat cooked blue mussels provides 20.4 micrograms of vitamin B-12, meeting 340 percent of the recommended daily value for this nutrient, according to NutrientFacts.com. Vitamin B-12 is essential for a healthy nervous system, the formation of red blood cells and proper growth and development.
Prepare your salmon by sprinkling with your favorite herbal seasoning and salt. In a large saucepan, heat about 2 tablespoons of olive oil and cook your shallot until tender, about 3‒5 minutes. In another pan, heat olive oil, add the salmon, and sauté on medium for 3‒4 minutes per side while you begin the mussels.