Ever tried Nassa mudsnails?
A brother-in-law (who is apparently as nuts as I am) and I tried them once. We figured we'd had periwinkles and tulip shells, etc., so why not?
I'll tell you why not. They taste exactly like mud.
And tree oysters taste like algae.

Emeritus Professor of Physics
Oglethorpe University, Atlanta, GA
ebooks at
https://www.smashwords.com/books/search?query=John+Cramer
paperback books at
https://www.lulu.com/shop/search.ep?keyWords=john+a.+cramer&type=&pn=2


On Saturday, December 11, 2021, 03:10:47 PM EST, Callomon,Paul <[log in to unmask]> wrote:


Many years ago some colleagues and I staged a unique tasting event in a pal's state-of-the-art kitchen - fresh specimens of five, count 'em five, species of Pleurotomariidae. Sliced raw, fricaseed, fried, stewed - all were pretty much inedible, and one of us was Japanese, which gives you some idea.

Paul Callomon
Collection Manager, Malacology and General Invertebrates
Academy of Natural Sciences of Drexel University, Philadelphia
[log in to unmask] Tel 215-405-5096 - Fax 215-299-1170

From: Conchologists List <[log in to unmask]> on behalf of John Varner <[log in to unmask]>
Sent: Saturday, December 11, 2021 9:20 AM
To: [log in to unmask] <[log in to unmask]>
Subject: [CONCH-L] favorite mollusk recipes?
 

External.

Now well into the holiday season, here's a chance to leave taxonomy, ecology and all serious molluscan pursuits aside.  The link to a recipe for Oyster and Chipotle Stew is from the Washington Post, and should be accessible even if you don't subscribe.  I haven't tried this yet, but it sounds yummy.

Any other Conch-L'ers have a favorite mollusk-based recipe?  Maybe time for a COA cookbook?

Cheers! And Happy Holidays!

-John
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