Marsh Periwinkles - Downeast Escargot

Down East Escargot - The Marsh Periwinkle

Marsh Periwinkles are found in great abundance everywhere in the coastal flats and marshes in eastern North Carolina and great numbers of them are easy to collect off of marsh grass or rocks.  It is not widely known but the marsh periwinkle is quite tasty and very easy to prepare. Periwinkles are actually a variey of escargot and are highly prized in Europe.  They can be prepared and eaten like escargot (ie with garlic, butter and/or white wine) or can be used as a substitute in any dish that calls for shelfish such as clam or conch. Try them in chowders, or in linguine or marinara sauces over pasta or as an ingredient in pizza topping. Below are a few recipes for the versatile fare.  To read more about harvesting and preparing this downeast delicacy CLICK HERE.

 

 

CLICK HERE for a wonderful epicurean delight from some fellow "winkle" afficionados

 

EGGS PERIWINKLE

INGREDIENTS:

  • 1 1/2 c. shelled periwinkle meats
  • 6 eggs
  • 2 tbsp. butter
  • 1 c. thick Roque Island (or any heavy cream)
  • Toast

PREPARATION:

Or as many periwinkle meats as you have the endurance and help to pick out.

Collect periwinkles (and/or whelks, for variety) at extreme low tide, selecting the largest ones. Boil for a few minutes in salted water. As soon as the opercula drops off and the animals protrude, remove from the boiling water. Using a pin or nutpick, twist each morsels from its spiral shell (retain the juice as much as possible).

While poaching the 6 eggs, melt the butter in frying pan and saute periwinkle meats for about 2 minutes. Add cream and periwinkle liquid and reduce, stirring until thickened. Pour over eggs on toast. Serves 6.

 

Periwinkles and Mushrooms

INGREDIENTS:

  • 1/4 cup butter, softened
  • 1 large clove garlic, crushed and minced
  • 12 large mushroom caps
  • 2 cups Periwinkles
  • 1 to 2 tablespoons grated Parmesan cheese
  • 1 to 2 tablespoons finely chopped parsley

PREPARATION:

Combine butter and garlic. Spread half of the butter mixture in the bottom of a shallow baking dish. Place mushroom caps in pan, dotting each equally with remaining butter and garlic mixture. Fill each mushroom cap with periwinkles; sprinkle with a little Parmesan cheese and the parsley.

 

Broil 5 inches from heat for 5 minutes, or until periwinkles and mushrooms are heated through.

Winkle recipe serves 4

 

Periwinkle Fritters

INGREDIENTS:

  • 2 Cups Periwinkle Meat
  • 1/2 Cup Clour
  • 1/2 Teaspoon Baking Powder
  • 1 Egg

PREPARATION:

Mix all of the ingredients together to make a moist stiff batter. You may have to use a little water or milk to make it moist enough. Drop them by the spoonful into a hot, greased skillet and fry until golden brown. Serve with Cocktail sauce and enjoy. This makes an enjoyable and very filling meal.