Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.
Resembles a large periwinkle; the flesh will toughen if it is cooked too long and it is often eaten sprinkled with lemon juice.
Its flesh resembles the snail’s, which it can replace in most recipes; whether eaten hot or cold, it is always cooked first.
Snails are often sold canned, frozen or ready-cooked; served with garlic butter, they constitute a classic appetizer.
Generally designates the European variety, although others exist; it has a firmer texture and a more pronounced flavor than oysters and mussels.
Related to the hard-shell clam, it is as tasty raw (with or without lemon juice) as it is cooked (in soups, or stuffed, like the blue mussel).