The Potting Shed

morlan75 · Posted: Mon Sep 14, 2009 1:14 am Post subject: Limpets (For Aggy) Pic Heavy

I've just been asked about some Ideas for cooking Limpets here's
a post I did awhile ago on a few recipes for them Very Happy

Limpet Pasta

Ingredients

• Several handfuls of limpets
• 1 lb pasta, precooked
• 1/4 cup butter
• 1/4 cup olive oil
• 5 clove garlic
• 1/2 cup chopped green onions
• 1/4 cup capers
• 1 tea fresh cracked pepper
• 1/2 cup parsley
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup white wine
• 2 lemons

Preparation

• Take several handfuls of limpets and wash dirt from meaty foot.
• Boil pasta or reheat preboiled in hot water in a colander.
• Place butter and oil in a wok.
• Add garlic and onions. Sauté
• Fill wok 3/4 with pasta. Toss until all strands are loaded with garlic oil.
• Add 2 to 3 handfuls of limpets.
• Add capers and pepper, followed with parsley, Parmesan cheese, lemon and wine.

Do not overcook the limpets, serve when limpets fall from their shell.
Adjust lemon to taste.

Got some Limpets the other week, just a few (we only take home what we can use Very Happy

)

Fresh off Port Eynon rocks me & Rich Kicked off a few medium sized limpets for me to "taste test" ...
Here are the pictures and a in detail explanation on cleaning them through to cooking them you can eat all the limpet meat but in the below pictures I've Gutted them Very Happy

The Limpets:-

Rinse thoroughly in fresh water, drain and then enter your finger into the live limpet with a lifting movement:-

The limpet meat (and guts) should be removed like this:-

Remove ALL the sack shown in the picture below to reveal the "foot" (well head body & foot)
Discard all the innard's and a black like membrain on the Limpet. :-

Heat a frying pan till bubbleing with butter and a half sliced clove of garlic and a squeeze of lemon/lime juice, salt & black pepper.
Flash fry (I mean flash) for about 5 seconds each side and serve
Voilla Limpets a la Jeni Laughing

The taste was not as bad as some TV presenters make out

Yes abit "chewy" but no more so than cockles or small whelks, I agree less flavoursome but worth the effort as an hors douvres don't be put off by what people tell you about tasteing things Innit Smile

Below's another post I did recently but on "Slipper Limpets" we found on Mumbles:-

Slipper Limpet "Dip"

Slipper Limpets on the boil (20 mins)

After a good boil your ready to extract from there shells

This is what a cooked in the shell Slipper Limpet looks like.

An extracted slipper limpet (very snail like )

I put my horde in the wazzer (blender) on full for about 40 seconds... dash of olive oil and 1/2 a lemon juice, salt & black pepper.

The result not quite a pate (yet) but after this experiment I have a few ideas to make it so Laughing

The real crispy proper seaweed below and WAS great!

A good bagfull of "Gut Weed" seaweed washed through several times.

HOT Oil needed for this I used Sunflower Oil and 1 tablespoon of Sesame Oil (It spits like hell so be careful!)

When its done within about 10-15 seconds.

The result!!!

Proof of the puddings in the eating and I DID! :thumbup:

Served with homemade melba toast and side salad

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Life Is BRILL When You Have Genuine friends & The Odd Stalker & Many Guests! Wink

agapanthus · Posted: Mon Sep 14, 2009 1:12 pm Post subject:

Brilliant post!!! Thanks so much Jeni!!!! Some of the limpets at Crail were enormous....some about 1 1/2" high. Going back next Sunday, so will definitely try your recipes Cool