Maximum length about 10 cm. The gasteropods of this genus are southerly creatures, but worth a mention because they are deservedly popular in Portugal, Spain and France. The species illustrated is Bolinus brandaris (Linnaeus), which was the principal source of the Tyrian purple dye of antiquity. Phyllonotus trunculus (Linnaeus), the other common species, is less prickly.
CUISINE These are firm in texture, and delicious. Cook them in gently boiling water for about 15 minutes, then let them cool and pick the meat out entire with the slightly hooked instrument which can be bought for the purpose. (The tough disc which serves as a seal at the mouth of the shell is to be removed before the morsels are eaten.)
