Why won't broth from periwinkles be delicious like broth from clams and mussels?
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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
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