Periwinkles (Babbalucci) - Fresh 2 Lb

• Wild or Farmed: Wild
• Availability: Year Round
• Package Size: 2 Lb
• Form: Live, in shell
• Snail Size: 0.5 inches - 0.75 inches.
• Harvest Area: Gulf of Maine: Massachusetts, Maine, or Canada
• Scientific Name: Littorina littorea

Preparing periwinkles is a simple and rewarding culinary experience. Their meat is firm and succulent, making them a versatile ingredient for a variety of dishes. Here are some popular ways to enjoy them:

• Simply Boiled: The most traditional method. Boil them in salted water for 5-10 minutes. Once cooked, use a small fork, toothpick, or pin to extract the delicious meat from the shell. A simple dipping sauce of melted butter with garlic and parsley is the perfect accompaniment.
• Steamed in Wine and Garlic: Steam the periwinkles with a splash of white wine, minced garlic, and a pat of butter. The steam will open the shells slightly and infuse the meat with a rich, aromatic flavor. Serve with crusty bread to soak up the delicious broth.
• In Pasta Dishes: Add boiled periwinkle meat to linguine or other pasta with a light sauce, cherry tomatoes, and fresh herbs for a sophisticated and unique seafood pasta.
• As a Garnish or Appetizer: Use the cooked meat to top crostini or add them to seafood platters. Their distinct flavor and texture make them an excellent addition to any seafood spread.

Boiled Periwinkles with Garlic Butter: The simplest and most classic preparation. After cooking, drain the periwinkles and toss them in a pan with melted garlic butter, fresh parsley, and a splash of white wine. Serve immediately with a side of crusty bread for soaking up the sauce.

Periwinkle Risotto: A more sophisticated dish. Add the cooked and shucked periwinkle meat to a creamy risotto in the final minutes of cooking for a unique twist on a traditional seafood risotto.

Periwinkle Salad: Shell the periwinkles and use the meat in a salad with fresh herbs, lemon, and a light vinaigrette. The small size makes them perfect for a refreshing appetizer.

Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.

Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer.  Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen.  Never store live shellfish in standing tap water or ice water.

Shells should be closed, unless they are Gastropods, Live Scallops, Steamers, Razors, or Live Surf Clams as the shells naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.