Conches

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Conches

Written by Jocelyne Roddis

They are the very bright big bivalves resembling very shiny enlarged cockles. Prize the two valves open. Cut the muscle from one of the valve and discard that half shell. Loosen the body of the conche with a sharp knife. Squeeze some lemon juice. Sprinkle with black pepper. Eat straight from the shell. The juice is gorgeous.

Jocelyne Roddis
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