The Galician escupiña (venus verrucosa) is still an unknown from the Rías Baixas that little by little is gaining a place in the Spanish market and we thought it would be interesting to try it
The escupiña, moelo clam, carneiro or as it is called the south peninsular almejón bolo, has a smooth, hard meat with a very intense flavor of the sea, which can be enjoyed in different preparations: spittle shellfish pan-fried, steamed... Although the most common way to prepare this mollusc is, like the oysters or the fine clam, open with the help of a good knife and sprinkled with a few drops of lemon, so we recommend the latter way because it has a very complicated cooking point and its meat could be hard and chewy to spend the time.
Our escupiñas have a large size and in each kilo enter a total of 10-15 pieces.
Know the difference between spittle spits and chubs:
At first glance, spittlebugs and cockles look similar, we tell you their differences in shape and color
A brownish yellow, a little more reddish in its deep, sharp striations, the spittlebug, which is also larger and more oval. While the cockle measures about 3-4 cm the spit ranges between 5 and 7 cm. and its grooves are concentric, unlike those of the cockle which are vertical.
The spit is also larger and oval
