Posted: Fri Jul 24, 2009 9:49 am Post subject: Limpets...
Yet Another Post I did back in December on a old forum we used to frequent. Hope no one minds, shame to lose a few of my mad posts that may be informative or a laugh to others
I eat almost anything especially if caught/gathered myself been on and on at Richie that we should try Limpets (he has been trying to put me off TRYING is the word )
I found this recipe and thinking of having ago at it (Im going to reduce the quoted oil/butter amounts), has anyone here eaten them before?
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.
Ignore the above recipe (for now)
Got some Limpets today, just a few (we only take home what we can use )
Fresh off Port Eynon rocks this afternoon me & Rich Kicked off a few medium sized limpets for me to "taste test" this evening...
Here are the pictures and a in detail explanation on cleaning them through to cooking them :D
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 :thumbup:
Voilla Limpets a la Jeni
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 _________________ www.morlangwyr.com
wow! nice one! ide try them if prepared and done proper,obviously in a survival situation ide eat them. we need to meet up next year and do some of this stuff. my kids would love it! _________________
love limpets, when i did some surfing few year back i was shown how to knock them off the rocks, we'd pop them out the shell, wipe away everything so we just had the foot and eat them while we paddled. we also tried them bbq'd although i prefer them raw. _________________ If you act like a dumbsh*t, they'll treat you as an equal!
Never tried them raw (yet), I've eaten raw mussels before there seriously tastey! as long as you know there from a clean area and no algal blooms about they make for a good snak _________________ www.morlangwyr.com
I saw Ray Mears cook limpets on his "wild food" programme,he collected them and then placed them on a fairly flat rock and they re-attached themselves,he put the rock on the edge of his fire for about 20 min and they looked pretty good,it was pretty easy to nip the intestines off when they were cooked,couldnt be much easier than that.
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