mollusks [3]![click to hear](/images/speaker.jpg)
Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.
whelk ![click to hear](/images/speaker.jpg)
Resembles a large periwinkle; the flesh will toughen if it is cooked too long and it is often eaten sprinkled with lemon juice.
common periwinkle ![click to hear](/images/speaker.jpg)
Its flesh resembles the snail’s, which it can replace in most recipes; whether eaten hot or cold, it is always cooked first.
snail ![click to hear](/images/speaker.jpg)
Snails are often sold canned, frozen or ready-cooked; served with garlic butter, they constitute a classic appetizer.
cockle ![click to hear](/images/speaker.jpg)
Generally designates the European variety, although others exist; it has a firmer texture and a more pronounced flavor than oysters and mussels.
clam ![click to hear](/images/speaker.jpg)
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).