I like them partly because they're so easy to prepare

you just scrape out the revolting-looking innards and that leaves you with a ring of muscle. A quick rinse and it's ready.

The bigger ones can tend to be a bit tough so they might need beating with a meat hammer or simply tossing into a pressure cooker.

They're really good at soaking up sauces and don't have a particularly strong flavor. A bit like mini-abalones maybe?

Posted By: Worzel Scrimmage, Nov 30, 22:46:21