This is all very interesting. The topic has always had me eating, LOL. From Chitons to Barnacle soup.
Brian
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From: Conchologists List [mailto:[log in to unmask]] On Behalf Of [log in to unmask]
Sent: Thursday, May 10, 2012 14:03
To: [log in to unmask]
Subject: Re: [CONCH-L] eating mollusks
Well, if anyone is adventurous and has some time on their hands, that would be a fun project, to compile recipes for a COA cookbook. Any adventurous folk with time on their hands?
Carole
In a message dated 5/10/2012 12:49:07 P.M. Eastern Daylight Time, [log in to unmask] writes:
For the mollusk epicureans amongst us … check out …
Roth, A. 1980. Molluscan mélange or “All about edible mollusks around the world, with numerous recipes for their preparation.” Aljemasu Enterprises: Tamuning, Guam, 148 p., numerous unnumbered figs. It includes recipes for numerous gastropods, bivalves, chitons, and cephalopods but alas no tellins. FYI, there was one copy on Amazon this morning for $49.95. See http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=Molluscan+melange
Aloha,
Lindsey
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Lindsey T. Groves
Natural History Museum of Los Angeles County
Malacology, Collection Manager
900 Exposition Boulevard
Los Angeles, CA 90007 USA
[log in to unmask]
213-763-3376 (voice)
213-746-2999 (fax)
http://www.nhm.org/site/research-collections/malacology/staff-biographies
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From: Conchologists List [mailto:[log in to unmask]] On Behalf Of Jay R. Cordeiro
Sent: Thursday, May 10, 2012 5:48 AM
To: [log in to unmask]
Subject: Re: [CONCH-L] eating mollusks
Lots to add to the list (some a bit obvious). For me, also include (home cooked only, not counting restaurants):
Littorina littorea, L. saxatilis, L. obtusata, Littoraria irrorata,: all just quick boiled, remove with a pin (with my VoVoa)
Busycotypue canaliculatus, Busycon carica: in clamboil, soup, on a spit (never sinistral though!)
Mytilus edulis, M. californicus, Modiolus modiolus: every way you can think of (but straight olive oil, garlic and chives is my favorite)
Crassostrea spp., Ostrea spp.: not a big favorite unless cooked (steamed esp.)
Argopecten irradians, Planopecten magellanicus: again, cooked lots of different ways; prefer the “bay” over the “sea”
Mercenaria mercenaria: half shell, chowder, saute, with pasta, rice, broiled, baked, with wine, stuffed (different common names apply to different sizes and cooking methods- quahog, hard clam, littleneck, topneck, cherrystone)
Arctica islandica: same as above but MUCH less commonly
Ensis directus, E. minor: clamboil only
Spisula solidissima: only chowder and stuffed
Saxidomus nuttalli: with pasta, rice, lemon butter, Indian
Mya arenaria: clamboil, steamed, half shell, clamcakes, deep fried, batter fried into round balls
Venerupis philippinarum: half shell, with pasta, clamboil, soup
Perna canaliculus: with pasta, sautee
Panopea abrupt: soup (tried boiling- big mistake- pot full of mucus)
Helix aspersa: pan fried
Ariolimax californicus: “just a lick”
Margaritifera margaritifera and Pyganodon grandis: I’m so ashamed!
Octopus vulgaris, Loligo pealei, L. opalescens: : deep fried, lemon & vinegar, with pasta, saute
Sepia spp.: with pasta and ink sauce
That’s all I can think of right now… and in case you were wondering; yes, I’m Portuguese (we eat anything from the sea).
Jay Cordeiro
From: Conchologists List [mailto:[log in to unmask]] On Behalf Of Tom Rice
Sent: Wednesday, May 09, 2012 9:16 PM
To: [log in to unmask]
Subject: [CONCH-L] eating mollusks
An interesting subject. Over many years of travel I have tasted quite a few mollusks.
Chitons (foot only - raw), limpets of various families and species, Babylonia, several species (a favorite, along with
Strombus canarium here in Phuket), of course Strombus gigas (fried, salad, etc), Cymbium (part
of the National Dish of Senegal), Tridacna, abalone, Littorina, Thais (or more correctly, Nucella),
Fasciolaria (spicy and good), Pinna (at one time substituted for scallops in some U.S. restaurants),
but amongst all these, never was even tempted to try a Cypraea! I understand that Cypraea tigris
is eaten after being tossed into the fire and roasted in some of the islands of the Philippines
(but of course so are bugong and balut consumed there!), nor have I tried Tellina. Our public markets
here offer Melo, some Arca and several fresh or brackish water gastropods as food items, but
along with the grasshoppers, beetle larvae, water beetles, etc., I have yet to try them.
Best regards to all those adventurous enough to try new things.
Tom Rice
Rawai Beach, Phuket, The Kingdom of Thailand
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