There were thousands of those, nudged against the rocks, either alone or in cluster; I showed them to Anne-Sophie, French and residing in Montreal, who was here on vacation and she exclaimed ” bigorneau”; apparently the French love them and eat them like mussels or clams. (They love them in the Philippines as well).
I left the group sunbathing or reading or playing endless games of sudoku on the beach and got busy collecting a few dozens to cook at home later that day.
- 2 pounds of winkles or clams
- one tablespoon of coarse sea salt
- a jigger of white wine (can substitute other seafood stock or water)
- a few sprigs of parsley
- a bay leaf
- a few pink peppercorns
- a dash of paprika, a couple of cloves of garlic
- one onion, quartered
- a stem of lemongrass, cut in 2-inch bits
- toast and butter or plain rice or pasta
- Clean the winkles in several changes of water; if possible soak them in water for a couple of hours, drain and rinse them and repeat the operation until the water is perfectly clean of debris.
- Drain the winkles and place in a large pot. Add about a quart of water, a cup of wine (optional), a few sprigs of parsley and all the other seasonings if available. Bring the water to a boil and count four minutes of boiling time. Remove from the heat and let them cool in the broth.
- Eat with a special fork or remove with a toothpick; can eat them with some buttered toast or plain rice.
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