Advertisement
Bivalves
Appears in
By Roberta Muir
Published 2012
When choosing bivalves, look for:
- brightly coloured, lustrous shells;
- intact shells that are closed, or close when tapped or gently squeezed;
- a pleasant fresh sea smell.
Ideally, learn to shuck your own oysters, or at least buy them freshly shucked and not washed.
Scallops are one of the few bivalves not generally sold live, though chefs often prefer to buy them live and shuck them themselves. Raw scallops should be translucent and slightly ‘sticky’, indicating that they haven’t been frozen or stored in water (scallop meat is sponge-like and will quickly absorb water, turning opaque).
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title