Periwinkles are popular in Europe with a simple dipping sauce such as malt vinegar or this rich garlic mayonnaise. As they vary in size, the best way to tell if they’re ready is to buy a few extra and test one after 5 minutes; if it comes away from the shell easily, it’s ready, if not give them a little longer then test again. Discard the hard protective piece of shell from the base of the foot before eating them.
INGREDIENTS:
26 periwinkles
础茂辞濒颈
3 egg yolks
2 cloves garlic, finely chopped
½ teaspoon Dijon mustard
1-2 tablespoons lemon juice, to taste
1 cup extra virgin olive oil
Salt flakes, to taste
METHOD:
Make 础茂辞濒颈: place egg yolks, garlic, mustard, lemon juice and salt in a food processor and blend to combine. With the motor running, very slowly drizzle in the oil to make a smooth, thick sauce. Place in a serving bowl and set aside.
Bring a large saucepan of salted water to the boil. Add periwinkles, return to the boil, reduce heat and simmer for 5-10 minutes, depending on size.
Strain and arrange on a platter with a茂oli on the side and a bamboo or metal pick for pulling the periwinkles from their shells.
ALTERNATIVE SPECIES:
Pipi or Surf Clam, steamed open rather than boiled.