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By Craig Claiborne
Rinse the periwinkles well and place them in a one-and-one-half-quart saucepan. Add water to cover to the depth of one inch, and the salt.
Bring the periwinkles to a boil and simmer until the operculum (a tiny “door” on each periwinkle) falls off. This may require from ten to twenty minutes.
Drain the periwinkles and cool them. Remove the meat from each periwinkle with a pin or nutpick. Serve with food picks and cocktail sauce or melted butter on the side.
© 1966 Craig Claiborne estate. All rights reserved.