Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Periwinkles (or Bigorneaux)


This was certainly a treat growing up on the West Coast of Newfoundland back in the day. Living on the French side of the Island, Cape St. George, Port au Port, we normally referred to these succulent morsels as “Bigorneaux” the French word for periwinkles. We would boil them in sea water over an open fire on the beach. The recipe below is as original as it gets.

Makes 4 servings

  • 4 cups water (or sea water)
  • ½ cup sea salt
  • 4 lbs periwinkles


Clean and rinse periwinkles in cold water (removing any sand or debris from shells). Bring water and salt to a boil (ensure salt is totally dissolved, if not using salt water). Add periwinkles and cook for 10-15 minutes and drain. Using a darn needle or tooth pick remove hard cap or door from shells.


Note: if using sea water, omit salt



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