Periwinkle Butter with Wilted Samphire on Toasted Chiabatta

An indulgent supper


  • 250 g periwinkle meat
  • 100 ml white wine
  • 100 g chopped shallot
  • 1 each lemon juice
  • 100 g unsalted butter
  • 150 g baby spinach
  • 150 g rocket leaves
  • 1 loaf chiabatta
  • 5 g flat parsley
  • pepper
  • olive oil


  1. Place the wine, chopped shallots and half the lemon juice into a pot and bring to the boil, allow to reduce by half.
  2. Now reduce the heat and whisk in the diced butter along with the winkle meat.
  3. Continue to whisk until you have a creamy sauce and add a little pepper before removing from the heat.
  4. In a hot pan drizzle a little olive oil and add in the washed spinach and rocket. Toss quickly over a high heat and season with a little pepper and a squeeze of lemon.
  5. Toast the Chiabatta in slices and place the a little samphire on each. Now spoon over the winkle butter and finish with a little chopped parsley.


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