In Spain, Galicia and Huelva are some of the areas where the periwinkles. A few small bites with their terrestrial counterparts that are much better known. The truth is that eating them is a bit cumbersome and even unusual, but the occasion (and the product) deserves it. As if this were not enough, this delicacy of Mar It is a snack that you can consume at any time of the year. Maybe his name is a bit is the unknown, but surely as soon as you read a little more, it sounds familiar. Do you want to know this succulent food? Go for it!
Bluish blacks and with shell
Littorina littorea; this is the scientific name of the periwinkles, the most popular species among sea snails. As you can see, it is a mollusk that is usually seen in the rocks when the tide is low after being submerged for several hours. This means that, contrary to how difficult it can be to collect depending on what types of shellfish, collecting these has a greater comfort.
In fact, I'm sure if you haven't eaten them, you've at least seen them: they are of bluish black and they are inside a hard shell with a helical shape. They are not too big, they measure about four centimeters approximately. They also do not have a very high price, they are on par with the scallops, for example.
As a curious fact, it is worth mentioning that when cooked inside the shell, They eat helping you with a pin (after removing the lid that closes the shell and retains inside some water). They can be found around the entire Iberian Peninsula and not only that; It is an international product that can be tested from in countries of the north Europe even on the other side of the pond, in Chile.
The periwinkles or caramuxos, Galician symbol
The truth is that, as you have already seen, the periwinkles They are known by different names depending on the area you are in. Thus, in Galicia, one of the places where this food is most characteristic, they are called caramuxos or minchas. Just imagine yourself there, in one of those magical ports on the Galician coast, enjoying them in a seafood restaurant where the product comes first-hand.
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It is a delicious and very versatile when it comes to cooking. It can be served as an accompaniment to rice dishes, salads or other fish dishes. Of course, if what you are looking for is tradition, cooked and in its own juice is the best bet. Also, that way they don't lose that nutritional value what makes them a shellfish of the healthiest and flavor different from the sea.
The Periwinkle and the Ibio dance
Beyond its gastronomic value, the periwinkle culture extends to other fields. So much so that there is a instrument that receives the same name. It is the shell of a marine snail that is used to sing the most symbolic popular song of Cantabria: the Ibio dance. This tradition dates back centuries and a party from 1851 has even been found in the Gozón Municipal Historical Archive in which this musical instrument is mentioned.
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The sea snail in Andalusian culture
In southern Spain there is also a certain culture of the periwinkle, especially in the western part of the Andalusian community. And of course, you can't talk about seafood without mentioning the chef of the sea, Angel León. That is a title that he has earned himself with the distinguished work he does in his Aponiente restaurant located in El Puerto de Santa María (Cádiz).
The chef from Cádiz paid tribute to these sea snails -also known in the area as Burgaillos- in its gastronomic sanctuary where it combines tradition with avant-garde. burgaillos stewed like snails (served without the shell and in a glass) and cañaíllas como cabrillas was his nod to this curious product.
As a main dish or as a cover; Whether in the idyllic Galician landscapes or in the bustling ports of Andalusia, the sea snails They are one of those bites that you have to try at least once in your life.
Now that you know what the periwinkles surely you dare to taste them. If you like their similar land ... you will love these too!
