More from Helmut (still unable to get on line).

Tom

The Italians eat all the animal. Very good grilled. Pecten jacobaes is a
specialiy. Like veal.
Then you can Mytilus galloprovincialis, Mytilus edulis, Ostreidae,
Veneridae, Callista chione,
Chamelea gallina, eg. It's nice to go to fishmarkets and you will find a lot
of edible species.
with best shelling greetings and have a nice meal with clams and
Hel-Murex

Helmut "Helix" Nisters
Franz-Fischer-Str. 46
A-6020 Innsbruck / Austria / Innsbruck
phone and fax: 0043 / 512 / 57 32 14
e-mail: [log in to unmask]
web:    www.netwing.at/nisters/

office:
Natural History Department of the
Tiroler Landesmuseum Ferdinandeum Innsbruck
Feldstrasse 11 a
A-6020 Innsbruck / Austria / Europe
phone: 0043 / 512 / 58 72 86 - 37

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I'm afraid French people use to eat not only the muscle but also the
orange part of the scallop, at least when we cook them (we don't eat
this part raw). For the rest of the animal... I'll try and let you
know !

Sophie


>While we are still engrossed in culinary conchology, let me ask a question
I
>have always wondered about.  In the "clam" tribe and the "mussel" tribe, we
>eat everything but the shell.  Yet in the many species of the "scallop"
>tribe that are used as human food, only one small piece, the adductor
muscle
>that holds the two shell valves together, is eaten.  This seems like an
>awful waste.  Why is this so?  Is it simply (as someone mentioned earlier)
>that the rest of a scallop just doesn't taste good?
>Paul M.

Sophie Valtat
16, rue des Ecoles
75005 Paris
France