The older generations had an unwritten rule that winkles should not be eaten if the letter ‘r’ was not incorporated in the name of the month in English (i.e. May-August). The winkles were found under stones or seaweed on the beach after high tide.
When thoroughly washed, put the winkles in a saucepan, cover with salt water and bring to the boil.
When boiling point is reached, remove the saucepan from the heat and allow the winkles to cool in this water. (Boiling the winkles causes them to become tough.)
When cold, drain the winkles, take them out of their shells, season with salt and pepper and serve at once.
Aberdaron, Lleyn.
Boil the winkles in slat water for about half an hour until the winkles begin to leave their shells.
Drain them, take all the winkles out of their shells, and fry in bacon fat.
Finally, crack an egg or two over the winkles and fry them whole or scramble the eggs with a wooden spoon, mixing the winkles in with them.
Nefyn and Bardsey Island.
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