Maximum width 6 to 7 cm. This species ranges from the Norwegian Sea down to the Mediterranean and beyond. It is abundant around the British Isles. Edward Step (Shell Life, 1902) observed that it was called the mud hen on parts of the British coast. The implication is that it was eaten. Nowadays, however, one only hears of it, so far as I can discover, in the Charente-Maritime, where it is known as the lavagnon and prized as a local speciality. The lavagnon has a slightly peppery taste. It is good eaten raw, especially as part of a seafood salad to which it contributes its own special flavour. A recipe for Lavagnons charentais is given.
