Half the joy of this recipe is collecting the limpets with your loved ones.......be sure not to collect near sewerage or storm water outlets!!!
Wash the limpets, removing any tough muscle clinging to the sides. Dry them well and season on both sides with salt and freshly ground black pepper.
Make the Salsa: Lightly toss all the ingredients together. Taste and add salt or freshly ground pepper, as needed.
Cook the Limpets: Heat the olive oil over high heat in a frying pan large enough to hold all the limpets. When the oil is very hot, add the seasoned limpets, and cook on the first side for 2 – 3 minutes, depending on the size. Turn the limpets over and cook for 2 minutes more. Except for turning them over the one time, do not move the limpets or fidget with them while they cook. The limpets will brown better if they aren’t repeatedly turned.
While the limpets are cooking, warm the plates (this is easiest to do in a microwave; put the dry plates in the microwave for 1 minute on high). Place equal amounts of mango-feta salsa in the centre of each warmed plate. Arrange the limpets around the salsa. Serve immediately.
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