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


  • In a hot pot place the wine, thyme and garlic.
  • Bring to the boil and add the winkles (wash well before use).
  • 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.
  • Once cooked strain and place directly into the serving dish.
  • 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!