A true Brittany classic: fresh periwinkles simply boiled in sea-salted water, served with salted butter and a pin for shelling. A briny, convivial seafood feast.
Ingredients
- 1 kg fresh periwinkles (preferably from Brittany)
- 30 g coarse sea salt
- 2 pieces bay leaves
- 5 g whole black peppercorns
- 150 g salted butter (preferably Breton)
- 2 l water
Method
- Rinse the periwinkles thoroughly under cold running water in a colander, rubbing them gently to remove any lingering sand and grit. Discard any with cracked shells or open shells that do not close when tapped.
- In a large pot, combine the water, coarse sea salt, bay leaves, and black peppercorns. Bring to a rolling boil over high heat.
- Plunge the periwinkles into the boiling water. Wait for the water to return to a boil, then cook for exactly 5 to 7 minutes. How to tell when it's done: the operculum (little trapdoor) should detach easily when touched; do not cook past 7 minutes or the meat will turn rubbery.
- Drain the periwinkles immediately in a colander and spread them out on a large platter or a clean kitchen towel. Let cool for 2 to 3 minutes, just until cool enough to handle comfortably.
- Meanwhile, take the salted butter out of the refrigerator and cut it into small cubes in a bowl. Let it sit at room temperature until soft and spreadable (about 10 minutes).
- Arrange the warm periwinkles on a large serving platter or divide among individual plates. Set the bowl of salted butter in the center. Give each guest a safety pin or clean needle to extract the meat.
- To enjoy: pierce the meat with the pin, gently twist and ease it out of the shell, then dip or coat it in the salted butter before eating.
Nutrition
Per serving
- Energy
- 490.2 kcal
- Protein
- 41.66 g
- Carbohydrate
- 7.3 g
- Fat
- 33.57 g
- Fibre
- 0.34 g
- Calcium
- 9.33 mg
- Iron
- 0.46 mg
- Magnesium
- 2.5 mg
