Prep Time: 5 minutes

Cook time: 20 minutes

Serves: Serves 4

Description Edit

Ingredients Edit

Directions Edit

  1. Cook well-washed winkles in garlic and white wine, save liquid, cool winkles under cold water and shell.
  2. Soak carrageen moss and bring to boil with fish stock and simmer for 15-20 minutes.
  3. Sauté chopped spring onions and dillisk in a little olive oil for 4-5 minutes, add winkles, bay leaves and strained stock and wine liquid.
  4. Simmer for 15-20 minutes, add parsley and serve.