The classic court broth is a simple vegetable broth and an excellent seasoning for preparing seafood. In this recipe, we prepare the Zeeland periwinkles for the aperitif; delicious with a needle pick in the shells.
1 Rinse the periwinkles in running water under the tap, so that all the sand has disappeared from the bowls.
2 Place a saucepan with the court stock and bring to the boil.
3 Keep the stock just off the boil by lowering the heat a little and add the periwinkles.
4 Boil them for 2 to 3 minutes and scoop the periwinkles out of the pan.
5 Serve them in a small bowl, with some needles stuck in an old cork.
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