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sooz_gw

Question about using seashells as "serving dishes"

11 years ago

I have a couple of small-ish clam and scallop shells, two large clam shells, and an abalone shell.

I've cleaned them all with a diluted bleach solution, and in the past, had used one of the large clam shells for a shrimp salad on a bed of butter lettuce--the lettuce was a barrier between the food and contact with the shell.

Is it safe for food to actually be in contact with disinfected shells?

Is the shell likely to pick up any colors from the food that may be in direct contact with it (like using a small clam shell for sriracha, for example)?

Thanks for any help!

Smiles,

Sooz



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