Cooked Periwinkles

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Preparation info

  • About

    1 cup

    periwinkle meats
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart periwinkles
  • 3 tablespoons salt


  1. 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.

  2. Bring the periwinkles to a boil and simmer until the operculum (a tiny β€œdoor” on each periwinkle) falls off. This may require from ten to twenty minutes.

  3. 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.

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