SC - re:Iscia ex Spondylis- a bit on Scallops et al.

[Jeff Heilveil]

Salut!
Just a bit of Biology TA taking over here... the adductor muscles are on
the anterior sides of the umbel (the little knob in the front [yeah, I
know, the anterior side should be the one that opens, but some dumb
scientist decided that the lips had to face front, so it's not]).  That
thing in the middle, that's the critter itself.  Under the mantel and
gills is the visceral mass, which is what we always eat with mussels and
clams.  Now, if you really want some fun (and have a good thin knife,
which my students never do) cut off the foot and then make a  slice across
the middle of the beast, so you can lift the top from the bottom.  Then
you should be able to pick out all of the internal organs.  If anyone is
interested, there are a couple of websites with virtual clam and mussel
dissections, send me an email and I'll dig them out.  As it is slipping
from culinary information, mayhaps you should email off the list.

Returning the Brain to Bogdan, hunter of knowledge and "new" recipes...

Cu drag,
Bogdan


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Jeffrey Heilveil M.S.		      Ld. Bogdan de la Brasov, C.W.
Department of Entomology	A Bear's paw and base vert on field argent
University of Illinois		    	  
heilveil at uiuc.edu			     
office: (217) 244-5115
home: (217) 355-5702		       
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Once one dismisses the rest of all possible worlds, one finds that this is
the best of all possible worlds.
				 -Voltaire, _Candide_
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