• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other

Periwinkles

Also when the world and I were younger.

As a kid I used to go along the seashore and on the sea breakers to harvest these and then cook them at home. The puddles on and near the sea breakers were a treasure trove of sea life for a kid: seaweed, barnacles, various snails, mussels, anemones, tiny crabs, sea stars and occasionally even a tiny fish.

INGREDIENTS

This is what you need for each serving:

• ½ to 1 lb. periwinkles

Pic1: periwinkles

Directions

• Scrub, wash and rinse until the water remains clear.
• Bring some water to a quick boil. Add celery.
• Simmer 5 minutes.
• Add periwinkles.
• Cook briefly in lightly salted water over low heat for 1-2 minutes. (Pic2)
  Some just pour the boiling water over the periwinkles and wait 2 minutes before draining. (Pic3)
  They are tiny, they don't need much cooking. Don't overdo it, unless you like to eat rubbery snails.
• Serve with lemon wedges. (Pic4)
• Use a toothpick or a steel pin (Pic5+6)  to get the snail out of the shell. (Pic7)
• Enjoy.

 

Pic2: simmer briefly
Pic3: drain
Pic4: serve

 

Pic5: dig in
Pic6: remove the body
Pic7: don't stare, eat it

---

B. periwinkle recipes on the internet

all pictures on this page borrowed from the internet

Periwinkles are most often served in the shell.

 

 

 

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other