Scungilli live inside beautiful spiral shells. Their dark grey meat has a delightfully dense, chewy texture with a rich, clam-like flavor. Folks who love Caribbean Conch also enjoy Scungilli very much!
Scungilli almost always appears on the holiday tables of Italians who celebrate the Christmas Eve festival of “Feast of the Seven Fishes.”
Boil your Scungilli for about 15 minutes or until fork tender. Peel away the dark outer layer, and slice the meaty portions thinly. Now add to lemony seafood salads, or simmer in a spicy tomato sauce and serve over pasta.
Scungilli is an awesome source of protein, Vitamin B12, Iron, Copper and Selenium, and a good source of Vitamin B6, Magnesium, Phosphorus and Manganese.