Bigorneaux

• Winkles
• Salt and pepper
• 2 bayleaves
• Sprigs thyme

Wash the winkles well. Pop them into a saucepan and cover with cold water. Add salt and pepper, a couple of bayleaves and a few sprigs of thyme. Bring to the boil. As soon as they boil, take them off the heat and drain them. They can be eaten hot or cold with the help of a pin.