Periwinkles in White Wine Broth
from the kitchen of Sharmagne Leland-St. John

1 pound of periwinkles
1 medium bunch of Italian parsley
½ cup pinot grigio or chardonnay
6 garlic cloves, unpeeled
1 teaspoon salt
3 bay leaves
Black pepper, to taste
5 cups water

Clean the periwinkles well by rubbing them between your hands
in cold water several times until the water runs clear.

In a small soup kettle, place all the ingredients except the periwinkles.
Bring the water to a rolling boil. Add periwinkles to the pot and cook for 7 minutes to a rolling boil.

Drain the broth. Allow to cool and serve the periwinkles with a bit of fresh squeezed lemon juice.

Use a walnut pick or toothpick to nudge them out of their shells.

Editor's Note:

If you are unable to forage in tidepools for these delicacies,
you can find periwinkles at most Asian markets.

People with shellfish allergies should refrain from
eating the food in this recipe.

Freeze the broth and use in other recipes calling for seafood broth.

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