Ought you cook bivalves in small batches like periwinkles?
I've never seen this tip for other Molluscs, like Gastropods and Bivalves. Does it apply to them like clams and mussels?
Make sure to cook periwinkles in small batches. That way, if you happen to get a bad one you'll know because it will stink somewhat like ammonia — you can just discard that batch, instead of dump- ing the whole lot of them. Periwinkles
John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 12. p 77
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Periwinkles are much smaller and harder to inspect than the other examples you give, so it's difficult to identify if one is bad. Generally you would be able to tell right away if some of your scallops were off-colored or stinky, but inspecting every single periwinkle with the same level of detail would be close to impossible.
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