📝 About This Recipe
Transport yourself to the rugged shores of Brittany with this classic 'Bigorneaux' preparation, where the briny essence of the sea meets a luxurious, aromatic butter sauce. These tiny sea snails are a delicacy prized for their firm texture and sweet, oceanic flavor, elevated here by crisp Muscadet and plenty of pungent garlic. It is an interactive, slow-eating experience that celebrates the simple joys of coastal European bistro dining.
🥗 Ingredients
The Shellfish
- 2 pounds Live Periwinkles (scrubbed and rinsed thoroughly)
- 2 tablespoons Sea salt (for the soaking water)
The Aromatic Base
- 4 tablespoons Unsalted butter (high quality, preferably European style)
- 1 tablespoon Extra virgin olive oil
- 2 pieces Shallots (finely minced)
- 6 pieces Garlic cloves (thinly sliced or smashed)
- 3 sprigs Fresh thyme
- 1 piece Bay leaf (dried or fresh)
The Braising Liquid
- 1 cup Dry white wine (such as Muscadet, Sauvignon Blanc, or Pinot Grigio)
- 1/2 cup Chicken or vegetable stock (low sodium)
- 1/2 piece Lemon juice (freshly squeezed)
- 1/2 teaspoon Black peppercorns (whole)
Finishing Touches
- 1/4 cup Fresh parsley (finely chopped)
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1 loaf Crusty baguette (for serving)
👨🍳 Instructions
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1
Place the periwinkles in a large bowl and cover with cold water. Add 2 tablespoons of sea salt and let them soak for 30 minutes; this encourages them to purge any sand or grit.
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2
After soaking, scrub the shells with a stiff brush under cold running water. Discard any shells that are broken or feel unusually heavy (which may indicate they are filled with mud).
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3
In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of the butter with the olive oil over medium heat.
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4
Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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5
Stir in the sliced garlic, thyme sprigs, bay leaf, and red pepper flakes. Sauté for another 60 seconds until the garlic is fragrant and just beginning to turn golden.
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6
Pour in the white wine and bring to a simmer. Allow the wine to reduce by half, which will concentrate the flavors and cook off the harsh alcohol edge.
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7
Add the stock and the whole black peppercorns, bringing the liquid back to a gentle boil.
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8
Carefully add the cleaned periwinkles to the pot. Cover with a tight-fitting lid.
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9
Steam the periwinkles for 5-7 minutes. You will know they are done when the small 'trapdoor' (operculum) begins to loosen or fall off.
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10
Using a slotted spoon, transfer the periwinkles to a warm serving bowl, leaving the liquid in the pot.
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11
Turn the heat to high and boil the cooking liquid for 2 minutes to reduce slightly. Whisk in the remaining 2 tablespoons of cold butter and the lemon juice to create a glossy, emulsified sauce.
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12
Stir in the fresh parsley, then pour the hot garlic-wine broth over the periwinkles in the serving bowl.
💡 Chef's Tips
Always buy periwinkles from a reputable fishmonger and ensure they smell like clean sea air, never 'fishy'. If you find the periwinkles difficult to extract, use a sturdy toothpick, a specialized snail fork, or even a clean safety pin. Do not overcook the snails; they can become rubbery if boiled for too long—5 to 8 minutes is the sweet spot. For a creamier version, whisk in 2 tablespoons of heavy cream at the very end when finishing the sauce.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette to soak up the garlic and wine butter. Pair with a chilled glass of Muscadet or a crisp Sauvignon Blanc to cut through the richness of the butter. Provide a 'discard bowl' on the table for the empty shells and used toothpicks. Accompany with a simple side salad of bitter greens and a light lemon vinaigrette to balance the savory broth.