Bigorneaux
If holidaying in Brittany in the North western extremities of France you will see people seriously digging the
beach sand when the tide is low. What are they doing ? They dig out from the salted sand, Bigorneaux, Bulots and Praires.
Starting smallest first, the Bigorneau. There are tiny little sea snails, periwinkles in black shells will say Jamie Oliver :)
Tranquil herbivore who lives under rocs they eat algae and are low in calories but very high in magnesium and Potassium.
The only way how to extract the sweet flesh is a pin. To get the flesh you have to first take off the hard skin
protecting the insides.
Dipped in garlic mayonnaise these are delicious little delicacies.
Ingredients:
for two
1l of perfumed water with thyme, laurel, a lot of pepper, salt and any herbs you can think off
300 grammes of fresh Bigorneaux.
A small bowl of mayonnaise with garlic
Method
beach sand when the tide is low. What are they doing ? They dig out from the salted sand, Bigorneaux, Bulots and Praires.
Starting smallest first, the Bigorneau. There are tiny little sea snails, periwinkles in black shells will say Jamie Oliver :)
Tranquil herbivore who lives under rocs they eat algae and are low in calories but very high in magnesium and Potassium.
The only way how to extract the sweet flesh is a pin. To get the flesh you have to first take off the hard skin
protecting the insides.
Dipped in garlic mayonnaise these are delicious little delicacies.
Ingredients:
for two
1l of perfumed water with thyme, laurel, a lot of pepper, salt and any herbs you can think off
300 grammes of fresh Bigorneaux.
A small bowl of mayonnaise with garlic
Method
- Soak the bigorneaux into a bowl full of freshwater for at least 2 or 3 hours to let them get rid of the sand.
- Change the water two times.
- Throw the bigorneaux onto a big pot of cold perfumed water.
- On medium heat, wait until the water boil.
- As soon as the water is boiling, stop the heat.
- Add a cold glass of water to stop the heat.
- Let the bigorneaux in the water and let it cool ( 3 or 4 hours)
- Drain the bigorneaux and let them in the fridge until it is time to eat it.
- buddy it up with a mayonnaise