This species, which is not a true cockle but resembles them, has a range from Iceland and Norway to the Mediterranean. Viewed sideways, it is shaped like a heart; whence the English names and the French coeur de boeuf. It is good to eat, although uncommon in the markets. Lovell recorded great enthusiasm for the species among English fishermen, who used to call them Torbay-noses or oxhorn-cockles; and concludes their description with a recipe. βThe wife of a coastguardsman, who had lived many years at Brixham, and had often luxuriated in a dish of these delicious shellfish, gave me the following recipe for cooking them: To dress Torbay noses. Wash the shells well, then boil them till they open β about ten minutes or so; take the fish out of their shells and put them into a frying-pan with some butter, a little salt and pepper, and fry till they are of a good brown colour; then serve.β
