Meaty as mussels and as sweet as oysters periwinkles are a delicious seafood option that is often underrated.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Abyss | 2017-12-04 12:28:21 |  20,083 Views |
Common Periwinkles | In the Field
Chichi Wang wrote several columns for Serious Eats including The Butcher's Cuts among other stories. Chichi was born in Shanghai and grew up in New Mexico. She earned a degree in philosophy but decided that writing about food would be more fun than writing about Plato.
I love snails and periwinkles so much that I’m ashamed I haven’t written about them before. Meaty as clams and as sweet as oysters periwinkles rank high on my list of underrated creatures just below sea cucumbers but far above squab. I first started cooking periwinkles a few years ago when I pulled a crab pot from the depths of the Pacific Ocean and found it teeming with periwinkles but no sweet and juicy Dungeness crab. Undisturbed I plucked the critters from the net and tossed them into my bucket for dinner.
Periwinkles and snails are not the same thing but they are both gastropods that feature in many of the world’s best cuisines. For example there is escargot the favorite bistro snail dish roasted in garlic butter; in some Asian cuisines they are stir-fried over a blazing fire; and in most coastal areas of the world it is quite common to simply boil periwinkles in seawater and eat them that way.
