Cook

In a pot, heat the wine over a high heat until it starts to boil. Add bay leaves and simmer for 2 minutes. Add periwinkles and cover the pot with a lid. Steam until cooked. This typically takes 3-5 minutes.

Periwinkles are cooked when the operculum (lid) loosens. Don’t cook for too long or they will become hard to remove from the shell.

Strain the periwinkles from the pot, reserving a little of the liquid.

Using the same pot, heat the olive oil and add garlic. Cook until fragrant and return the periwinkles to the pot. Toss in the garlic oil. Add a little cooking liquid to ensure everything is well coated.

Serve

Serve the periwinkles with a fork or toothpick to help remove the meat. Discard the operculum, spear the winkle and pull it out of the shell.

Pair with warm crusty bread and a glass of your favourite wine.

The Periwinkle operculum (lid) is often seen on Tasmanian beaches.

Purchase periwinkles from your local fishmonger.

Periwinkles can be eaten hot or cold.