>"Bob" virtualgoth
>
>>Kate wrote:
>>
>> All crustaceans, although I'm a little squeamish
>> about crawdads - if I could just get the meat, not
>> in the shell . . . .
>>
>> No molluscs, no way, no how, never in a million
>> years.
>>
>> And you can have my lifetime's share of sea urchins,
>> and all the other coelenterates, too.
>
>I like all these:
>
>Lobster
>Scallops
>Shrimp
>Crabs (especially king crab)
>Oysters
>Clams
>Conch
>Mussels
>Squid
>Langoustine
>Crayfish
>Octopus
>
>I'd like to try abalone someday; my sister is sure that I'd like it.

Add whelk to your list, scungilli is by far my favorite.

whelk [HWEHLK, WEHLK]
This member of the GASTROPOD branch of the MOLLUSK family is a large marine
snail. It has a beautiful spiraled shell and a rather tough but flavorful
footlike muscle. Although the waved whelk is found along America's northern
Atlantic coast, it has never gained wide popularity in the United States.
Knobbed whelks and channeled whelks are also marketed in the States. Fresh
whelks are generally available in the spring and fall. They're also available
cooked, preserved in vinegar and canned. Because of their lack of popularity,
whelks may be difficult to find except in Chinese or Italian markets or
specialty food stores. Whelk is naturally tough and must usually be tenderized
by pounding. It benefits from brief, gentle cooking. The Italians refer to
whelk as scungilli , and the famous scungilli marinara is a garlicky dish of
whelk cooked in a tomato sauce flavored with basil, oregano and hot pepper
seeds.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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