Sylvain came home from the market this morning with plenty of bounty. Figs bursting with sugar and bunches of flourishing coriander. He also brought home some langoustine, winkles and telline.
Sylvain will be cooking the winkles (bigorneaux) using his mum's traditional recipe (basically boiling 'em for a few minutes with stuffs in the water, which we'll then eat with home-made mayonnaise), then we're planning to pan-fry the telline open with chunks of garlic and coriander (a portugese recipe), followed by a small garlicky pasta dish with the langoustine tails.
I've never tried telline before but have seen them often on the shoreline and I love any type of seafood, as long as it's fresh. The langoustine are going to be divine, but I'm feeling a bit guilty about the winkles.
They were crawling out of the bag when Sylvain brought them home, then he came into the lounge room with one in his hand, its little antennae waving about curiously, and said, "say hello to Monsieur Bigorneau!"
And I'm pretty sure, as I'm typing this out, that I just heard him murmuring to them again in the kitchen.
Sylvain will be cooking the winkles (bigorneaux) using his mum's traditional recipe (basically boiling 'em for a few minutes with stuffs in the water, which we'll then eat with home-made mayonnaise), then we're planning to pan-fry the telline open with chunks of garlic and coriander (a portugese recipe), followed by a small garlicky pasta dish with the langoustine tails.
I've never tried telline before but have seen them often on the shoreline and I love any type of seafood, as long as it's fresh. The langoustine are going to be divine, but I'm feeling a bit guilty about the winkles.
They were crawling out of the bag when Sylvain brought them home, then he came into the lounge room with one in his hand, its little antennae waving about curiously, and said, "say hello to Monsieur Bigorneau!"
And I'm pretty sure, as I'm typing this out, that I just heard him murmuring to them again in the kitchen.
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