Winkles with Garlic Butter Recipe

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Edible Seashore River Cottage HandbookThis maritime version of the terrestrial classic will also work with Dog Whelks if you can get enough, or even Cockles.

  • Yield: 2 Servingsas a snack

Ingredients

  • A pint of Winkles, well scrubbed
For the court bouillon
  • 2 carrots, peeled and finely sliced
  • 4 celery sticks, finely sliced
  • 1 leek, white part only, trimmed and finely sliced
  • 2 onions, peeled and finely sliced
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • A large sprig each of thyme, tarragon and parsley
  • 2 tsp cracked black peppercorns
  • 2 tsp salt
  • A small glass of dry white wine
For the garlic butter
  • 2 garlic cloves, peeled
  • garlic cloves, peeled
  • 100 g butter
  • 1 tbsp very finely chopped parsley
How to Make It
  1. Start by making the court bouillon. Put all of the ingredients into a large pan and add 1.5 litres of water or sea water. Bring to the boil and simmer for 20 minutes.
  2. Meanwhile, make the garlic butter. Cut the garlic cloves in half length ways and remove the green germ running through the middle if there is one. Mash the garlic to a paste with a good pinch of salt. Melt the butter in a small pan over a medium-low heat, add the garlic paste and cook very gently for a minute. Remove from the heat and add the chopped parsley.
  3. Add the Winkles to the court bouillon, bring back to the boil and simmer gently for 5 minutes. Drain, discarding the court bouillon and bits of vegetables and herbs.
  4. You will need to use a pin to remove the fingernail-like ‘door’ that seals the shell before skewering the meat inside and pulling it out. Dip into the garlic butter and eat immediately.
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