I'm drooling....and longing for some good old Calif. Abalone!

-----Original Message-----
From: Conchologists of America List [mailto:[log in to unmask]] On
Behalf Of Emilio J. Power
Sent: Monday, September 08, 2003 4:06 PM
To: [log in to unmask]
Subject: Re: 2 cents about eatable shells

YES! I am going to visit my family in Spain for several weeks and feast on
shellfish. Last year we ate Razor Clams (navajas) " a la plancha" all
the way
down the coast from Barcelona to Malaga. Ate them every day as an appetizer.
Also had steamed periwinkles at a "Cocedero" in Madrid as part of the huge
plates of assorted steamed shellfish. They give you a cork with straight
pins
and then you use the pins to take the winkles out of the shell, forgot
the local
name for these guys. Goose neck barnacles known as Percebes are a delicacy,
taste a bit of iodine but they are delicious.

Drool, later,

Emilio Jorge Power


ignacio sanchez wrote:

> Actually you couldn´t imagine all the spanish recipes made with different
> species of bivalves.
> Including mussels ( Not clear if they are M.edulis or
> M.galloprovincialis),
> pectens ( P.maximus, P.glaber, P,opercularis), clams( very apreciated
> here
> in Spain and highly priced depending on season) there´s a Clam
> festival in
> northern Spain ( "Festa da ameixoa" in Galicia coast), razor shells,
> Abalone
> shells, and the little  coquina shells, cockles...
>
>
> There are some books about shells published in spanish, whose most
> interesting chapters explain this : )
>
>
> I still remember myself eating a boiled and sliced Charonia lampas, many
> years ago in the mediterranean coast. And believe me it has a good
> taste!!
>
> Nothing about slugs, we´re not so hungry.
>
>
> Greetings to the list
>
>
> Ignacio L. Sanchez
> Col. Ebenus
> Madrid Spain
>
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