We usually see periwinkles arrive at our local fishmonger down here on the south coast of England around April time.
They’re not around for long, so we’re sure to grab a handful or two because this perfect periwinkle recipe makes for a great tapas-style snack. Get winkle-picking!
Description
We were in Lisbon, on a hot, sweltering July evening.
In search of a cooling breeze we headed up into the higher reaches of the city.
Not only did we find the much-welcome breeze, but we also found a little café busy we locals sipping ice cold beers whilst picking at bowls of snails, or Caracóis.
Without wishing to look out of place, and very much in need of an ice-cold beer, we joined them.
Impressed by our non-local enthusiasm for snails (and beer) we were invited into the kitchen where we were shown how the snails were cooked.
It was quick, simple - and tasted absolutely wonderful - the snail meat almost gamey, yet refreshed by a good soaking in court bouillon. (And if you're wondering, this is the little café)
However, if you can't get to Lisbon then our very own periwinkle is a great substitute.
What's more - it's probably the easiest recipe in the world.
Ingredients
Instructions
Let's cook!
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Wash your periwinkles
Give you periwinkles a really good wash. Rinse, repeat - and then repeat a few good times. Discard any broken ones.
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Cook your periwinkles
Place your cleaned periwinkles in a saucepan along with your bouquet garni and a good whack of sea salt and pepper. Cover with water.
Bring to the boil and then remove from the heat.
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Cool and serve
Set aside your periwinkles to cool (for at least 20 minutes)
Drain once cooled, and serve with homemade mayonnaise, a sprinkling of parsley - and an ice-cold beer.
You can also drizzle the smallest amount of extra virgin olive oil over your periwinkles if desired.
Get winkle-picking! (A cocktail stick is handy)
TIP: If you're looking for a homemade mayo recipe - then check this one out.