• 4 cups of fresh periwinkles
• a small handful of fresh seaweed
• about 2 tbsp garlic powder
• fresh ground pepper to taste

Special Equipment

• household pin (sterilized briefly over a flame)

1. Collect periwinkle snails and seaweed from rocks in salt water
2. Rinse them in a strainer and add seaweed
3. Put in a cooking pot, cover with water and sprinkle garlic powder and fresh ground pepper on them
4. Boil for 20 minutes. You can eat immediately but we recommend bringing them to room temperature, refrigerating them and then eating them a couple hours later - it gives the garlic powder time to work its way into the periwinkles
5. One at a time, use your pin to flick the eye/scale off the periwinkle. Then, stick the pin in the shell, pull out the snail and eat it. Yum!