This maritime version of the terrestrial classic will also work with Dog Whelks if you can get enough, or even Cockles.
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
- 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.
- 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.
- 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.
- 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.
