Periwinkle

• Periwinkles are often steamed or boiled and then served whole as an appetizer. The cooked snail is extracted from its shell using a pin or small fork. Enjoy the briny flavor straight from the shell.- A popular way to prepare periwinkles is to simmer them in a flavorful broth made with herbs, garlic, and white wine. This method tenderizes the meat and infuses it with aromatic flavors, creating a delicious seafood soup or stew.- Once cooked and extracted, periwinkle meat can be added to seafood salads, pasta dishes, or rice bowls, providing a unique textural element and salty, oceanic taste to the dish.- Ground periwinkle meat can be incorporated into seafood patties or cakes, adding a distinctive marine flavor and binding ingredient. This provides a new twist to classic seafood dishes.- Pickled periwinkles are a flavorful addition to antipasto platters or charcuterie boards. The pickling process preserves the periwinkles and adds a tangy, savory note that complements other cured meats and cheeses. - Sautéed periwinkles with garlic, butter, and herbs make a quick and easy seafood snack or side dish. The simple preparation allows the natural flavor of the periwinkles to shine through while the aromatics enhance its richness.

• Rich in protein, contributing to muscle building and repair.
• Contains essential minerals like iron, supporting healthy blood production and energy levels.
• Provides omega-3 fatty acids, beneficial for heart health and brain function.
• Low in fat and calories, making it a healthy addition to a balanced diet.
• Source of antioxidants, which help protect cells from damage and reduce inflammation.
• May support immune system function due to its mineral content.

Fresh periwinkles should be stored in the refrigerator, ideally in a breathable container or loosely wrapped in damp paper towels to maintain moisture without causing them to dry out. They are best consumed within 1-2 days of purchase. Avoid storing them in airtight containers as this can promote spoilage. If you are unable to use them immediately, consider blanching and freezing them for longer storage.