Wash the limpets well until they are completely free of sand, dirt, moss, etc., and drain them.

Put the parsley, a small spoonful of coarse sea salt and the peeled garlic cloves in a mortar until a paste is formed. Then add the extra virgin olive oil and stir well to mix.

Put the limpets on a grill or iron plate with the shells facing down and pour the green mojo over them.

Cook them over a high heat until you see that the meat has come off the shells and they are ready to serve. Wait a few minutes for them to warm up and serve them immediately to taste them at their best.