Why won't broth from periwinkles be delicious like broth from clams and mussels?
According to Wikipedia, periwinkles, clams, and mussels all belong to the same phylum, Mollusca. Thus I don't understand why the latter can yield delicious broth, but not periwinkles?
Don't save the steaming broth, as it will not be delicious (unlike broth made from clams and mussels).
John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 12. p 77
1 answer
Phyla are not a classification of how good the broth of an organism tastes. Your question could just as easily be posed about beef and skunk broth (or since the phylum for mammals is chordata, even beef and sea squirt broth).
The cookbook helpfully mentions a detail someone might find useful. Just take the advice or decide to experiment on your own. You can write a sea snail soup cookbook!
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