Common periwinkle
  • Common periwinkle
  • Common periwinkle
  • Common periwinkle
  • Common periwinkle
Common periwinkle
Common periwinkle
Common periwinkle
Common periwinkle

Common periwinkle

24.50€ Kg
Tax included

A univalve mollusc, known as “caramuxo” in Galicia. Common periwinkles live swept along by or lightly attached to rocks or algae, on which they feed, contributing to the exquisite flavour of the final dish.

They’re typically cooked in salted water. You’ll need a cocktail stick or needle to extract them from the shell.

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1 Kg
1 Kg x 24.50€ / Kg = 24.50€

  • Description
    • Description

    The common periwinkle (lottorina littorea), known in Galicia as caramuxo, adheres to cracks on coastal rocks, which protect it from currents and waves. It can withstand long periods of time out of the water at low tide. They live swept along by or lightly attached to rocks or algae, on which they feed.

    It’s a univalve mollusc with a hard, spiral-shaped shell, oval and pointed at the apex. It’s bluish-black or brownish in colour, with a spiral band in a lighter tone.

    The common periwinkle, like most molluscs, is low in fat and calories, making it the perfect ingredient for healthy and balanced diets. It provides all the essential fatty acids and is recommended for diets aimed at the prevention of cardiovascular diseases, among others.

    They’re typically cooked in salty water (about 70 grams of salt per litre of water). When the water boils, add the common periwinkles, and once it comes back to the boil, wait for 4 to 5 minutes before removing them. You’ll need a cocktail stick or needle to extract them from the shell.

The common periwinkle (lottorina littorea), known in Galicia as caramuxo, adheres to cracks on coastal rocks, which protect it from currents and waves. It can withstand long periods of time out of the water at low tide. They live swept along by or lightly attached to rocks or algae, on which they feed.

It’s a univalve mollusc with a hard, spiral-shaped shell, oval and pointed at the apex. It’s bluish-black or brownish in colour, with a spiral band in a lighter tone.

The common periwinkle, like most molluscs, is low in fat and calories, making it the perfect ingredient for healthy and balanced diets. It provides all the essential fatty acids and is recommended for diets aimed at the prevention of cardiovascular diseases, among others.

They’re typically cooked in salty water (about 70 grams of salt per litre of water). When the water boils, add the common periwinkles, and once it comes back to the boil, wait for 4 to 5 minutes before removing them. You’ll need a cocktail stick or needle to extract them from the shell.

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