Steamed Periwinkles with Wild Garlic

A tasty dish from the sea!


  • 2 kg periwinkles
  • 5 g chopped thyme
  • 200 ml white wine
  • 10 g chopped wild garlic
  • 1 bowl wild garlic pesto for dipping


  1. In a hot pot place the wine, thyme and garlic.
  2. Bring to the boil and add the winkles (wash well before use).
  3. Place on a tight fitting lid and continue to boil for 4 minutes. The shell should be open when cooked. If a few of them remain close while all the rest are open, discard the closed winkles.
  4. Once cooked strain and place directly into the serving dish.
  5. Serve the garlic pesto along side for dipping along with tooth picks to help your guests remove the meat from the shell.


Richie's tip: Be sure to have napkins at the ready, this is a messy job but these little morsels are well worth the effort!


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register