I’ve written in our articles section about how some dedicated people walk over wet rocks and cliffs to net limpets in the Canary Islands. They are either selling them to bars and restaurants or taking them home to cook. It all sounds a bit of a slippery way of catching your lunch to me.
I’d rather buy them and cook them simply in the traditional fashion of the Canary Islands. With lots of garlic and a piquant sauce.
This is a lovely recipe that combines wine, parsley, cumin and the luscious limpets. They may not look handsome, but they taste good.
Arrange the limpets on a griddle or platter over a hot flame. Place a small amount of paste on each one.
The limpets are ready as soon as they begin to loosen in their shells. Serve them immediately while hot.