In the Azores, limpets or lapas are pretty much sand-free because they are caught in the rocks where they are beaten by the sea. Women still sell them door-to-door, carrying them in basket. They are served as a first course or as a snack.
Limpets in Afonso Sauce aka Afonso’s Limpets
Ingredients (4 or 5 people):
- 4.4 lbs. of small limpets alive with moss
- 1 big onion
- 2 garlic cloves
- 1 bunch of parsley
- 0.4 cups of olive oil
- 1 red sweet pepper or hot sauce
- Wash the limpets.
- Slice the onion and garlic and fry it with olive oil (do not let it brown).
- Add the red pepper and the chopped parsley and season with salt and pepper.
- Add the limpets and let it cook quickly (if they bake too much, the limpets become like a rock). Stir the pot and don’t move the content with the spoon.
- Check the seasoning, and remember that limpets already have salt.
S. Miguel Style:
When adding the limpets, add 0.2 cups of white wine with a teaspoon of flour dissolved.