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5 Fresh Shellfish to Try from Heinen’s Seafood Department

The following video, article and photography were provided by our partner, Chef Billy Parisi.

When it comes to variety and freshness, Heinen’s seafood selection is simply unbeatable.

They are in constant communication with trusted fishing partners all over the globe to make sure that only the best catches are available for you to enjoy.

If you’re interested in diving into the world of seafood, let’s uncover five delicious shellfish from Heinen’s, along with cooking and pairing suggestions.

Oysters

  • Flavor Profile: Salty with a subtle sweetness.
  • Best Cooking Methods: Baked, broiled, grilled, deep-fried, pan-roasted or raw.
  • Pairing Suggestions: Onions, cream, garlic, vinegar, horseradish and pepper. For a complete meal, I recommend deep-frying for a po’boy sandwich, serving in the classic Rockefeller-style or, of course, enjoying them raw with cocktail sauce.

Clams

  • Flavor Profile: Salty and slightly meaty.
  • Best Cooking Methods: Baked, grilled, deep-fried, pan-roasted or braised.
  • Pairing Suggestions: Bacon, capers, tarragon, lemon, butter, curry, onion, fennel, white wine and thyme. One of my all-time favorite dishes is linguine in white clam sauce, but clams are also delicious in cioppino and paella. 

Mussels

  • Flavor Profile: Ocean-like flavor that is salty and slightly sweet with light mushroom-like undertones. 
  • Best Cooking Methods: Baked, broiled, grilled, pan-roasted or steamed. They are very tender when cooked correctly.
  • Pairing Suggestions: Garlic, onions, thyme, white wine, cream, curry, saffron, tomatoes and mustard.  There’s nothing like braised mussels with garlic and wine sauce served with crusty bread.

Scallops

  • Flavor Profile: Both bay scallops and sea scallops have a sweet, meaty flavor. Bay scallops are generally smaller in size and caught in shallow waters close to the bay, while sea scallops are larger and found out at sea. 
  • Best Cooking Methods: Pan-seared, grilled, broiled, stir-fried, raw or oven-roasted. When cooked correctly, I’m not sure there is a more distinct or delicious seafood out there.
  • Pairing Suggestions: Butter, lemongrass, mushrooms, bacon, garlic, lemon, cream, onion, root vegetables and greens. Pan-seared with herb butter is my favorite way to enjoy scallops.

Shrimp

  • Flavor profile: Shrimp have a delicate, sweet flavor, similar to lobster, as well as a firm texture. 
  • Best Cooking Methods: Baked, broiled, grilled, boiled, pan-seared, deep-fried, poached or steamed.
  • Pairing Suggestions: Butter, bacon, white wine, onions, garlic, pepper, mushrooms, tomatoes, bell peppers, nuts, fresh herbs and sausage. I’m a fan of simple shrimp cocktail or fried shrimp, but you also can’t go wrong adding fresh shrimp to pastas or stews like cioppino.
Shellfish Platter

Interested in learning more about Heinen’s seafood selection? Check out the 5 Fresh Fish to Try from Heinen’s Seafood Department.

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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