Sea urchins and
finger limpets
Feasting like royalty on a peasants budget
Forget about caviar, oysters and champagne. Let your taste buds
come alive by introducing them to sea urchins and finger limpets
on the enchanting islands of Mathraki , Othoni and Ereikousa.
Consider for a moment, setting sail for a week to sun bathed
islands surrounded by crystal clear waters, where the only
inhabitants are of the finned and feathered persuasion. Mathraki,
Othoni and Ereikousa islands possess a pristine elegance yet
unblemished by mankind and prove naturally awe – inspiring for
the more ambitious tourist.
These islands are also a haven for hidden delicacies such as sea
urchins and finger limpets.
You will find these hidden treasures are hidden in waiting pools
waiting to be picked. The floors of the embellished and
impressive rocks of the islands are filled with sea urchins and
finger limpets. Finger limpets are camouflaged right on the rock
just picking them is half the fun. Although I’ve been doing this
all my life, I still anticipate the moment when I will do it
again and I love it .The best time to collect them is in the
morning hours before it gets to hot.
All you need
to equip yourself with is a sharp knife, lemon, olive oil and
fresh bread and your set. If you have a problem the locals will
be more than happy to assist you out even prepare it for you. To
collect finger limpets you must look closely on the rocks, when
you find a finger limpet you place your knife underneath the
shell and you pop it up and the finger limpet comes out. You
will need two in order to take the first one out,(hmmm) can’t
you almost taste fresh sea water in your mouth.
Once you
have collected your sea urchins open them at the mouth with your
knife, make the opening large enough to dip your bread. (You
must shake out any black gatherings inside the shell) (When you
pop out the mouth you can absorb the seawater ) Your taste buds
will be dancing !) When done pour oil and lemon deep your bread
and eat the roe. If you can’t get all the roe out you can use a
teaspoon, I do sometimes. Now you can’t get any fresher than
this. this all my life and I still anticipate the moment when I
will do it again.
Here’s a traditional Sea food dish with Finger limpet and sea
snails recipe. I guarantee you will not find this recipe in a
restaurant. This is another one of my mom’s specialty dishes.
* This recipe needs patience and trial and error.
Ingredients:
1 pound finger limpets
1 pound sea snails (the bigger the better)
1 thin needle (for snails)
1 package Uncle Ben’s rice
½ teaspoon oregano
Olive oil
2 garlic pieces
1 big Spanish onion
1 big tomato
2- 3 glasses of water
Butter
Salt and pepper to taste
Instructions:
First you boil your finger limpets, they come right out of their
shell as soon as the first boil takes place. When done you
strain them and take out all unnecessary shells set aside in a
dish.
Secondly, boil your snails – when first two boils occur, leave
in pot and take them off the stove place them on a table. Slowly
take a few at a time out and with a needle, very carefully take
the snail out and place them on a clean plate. When done set
aside until ready to use.
Thirdly, you cut up your tomato, onion and garlic. You sauté
your onions, tomato, garlic pieces together with your snails add
oregano, a pinch of salt and pepper to taste. Lastly add your
water and let boil on medium heat. Sauce is ready when it has
thickened.
While sauce is boiling you boil your white rice, using a small
Greek coffee cup as a measurement, equals 1 serving per person.
(this cup resembles a small mug) Strain your rice from the
water return to pot and add a little butter stir and serve.
When all is ready and cooked place rice in a plate then the
savory Sea food sauce on top, mark my words pure heaven. Serve
with a gold beer. Makes me hungry just writing about it! KALE
OREXI ( Have a hearty appetite !)
by
Magdaline Makris
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