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.
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.
Heres the pictures from another days catch known as "Slipper Limpets"
This is what a cooked in the shell Slipper Limpet looks 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.
The real crispy proper seaweed below and WAS great!
A good bagfull of "Gut Weed" seaweed washed through several times.
When its done within about 10-15 seconds.
Served with homemade melba toast and side salad.
Now that looks pretty good. I love seafood, and will eat anything that comes out of the sea without reservation, as I've never even come close to getting something I didn't like. I do like seaweed, as a salad or used as a garnish. I imagine they taste something like clams?
I imagine they taste something like clams?
I'll be honist and say the "Common Limpets" are quite chewy..and have a slight seafood flavour (Clams are much better) apparently quite popular in spain cooked as is in the shell wich I haven't tried as yet their methods of cooking them, normally they are added to pasta I belive.
taste...they are plentiful in the creeks & rivers .........BH51..
I'd be interested to see what other kinds of wild game you can cook up.
You have a talent for presentation too.
Thanks Barry Ive got loads of recipes to be honist going to dig out a few photo's from quite a few previous meals we've done soon got a simple but tasty recipe for Bull's heart, lambs heart, venison etc etc etc lol! planned as soon as I can find the photo's we took lol!