Garlic & Herb Turban Shells

Classic preparation - turban shells steamed in white wine and tossed in garlicky herb butter. Perfect with crusty bread.

Prep: 15 mins

Cook: 10 mins

Serves 4

Easy

Ingredients

1
Rinse the turban shells thoroughly under cold running water, scrubbing to remove any grit or debris. Discard any with cracked shells or that don't close when tapped.
2
Melt 2 tablespoons of butter in a large pot over medium heat. Add half the garlic and cook for 30 seconds until fragrant.
3
Add the white wine and bay leaf. Bring to a rapid simmer.
4
Add the turban shells and cover immediately. Steam for 6-8 minutes, shaking the pot occasionally, until the shells have opened and the meat is cooked through.
5
Use a slotted spoon to transfer the shells to a large serving bowl. Discard the bay leaf and any shells that haven't opened.
6
In a small pan, melt the remaining butter over medium heat. Add the remaining garlic and chilli flakes if using. Cook for 1 minute until fragrant but not browned.
7
Remove from heat and stir in the lemon juice, parsley, and thyme.
8
Pour the garlic herb butter over the turban shells and toss gently to coat.
9
Season with salt and pepper to taste. Serve immediately with crusty bread for dipping in the buttery juices.

💡Turban shells are larger than periwinkles, so they need a bit longer to steam - but don't overdo it or they'll turn rubbery.
💡Use a toothpick or small fork to extract the meat from the shells. Give a gentle twist as you pull.
💡Save any leftover cooking liquid - it's essentially shellfish stock and is brilliant for risotto or seafood soup.
💡A crisp, dry white wine like Pinot Grigio works best both in the pot and in your glass.