Whelks belong to the seafood family and make an attractive appetizer when served cold with a richly flavored mayonnaise or aioli. They also have a regular place on Breton seafood platters.
Raw whelks are cooked in a strong broth for 90 minutes just below the boiling point.
- Prepare the cooking stock: We recommend the classic ingredients such as peppercorns, bay leaves, allspice or cloves, thyme, rosemary and a little salt (approx. 8g/litre).
- Bring to the boil and then add the brushed snails
- From now on let it simmer just below the boiling point
- Ideally, if there is enough time, they can cool down in the broth and only then be poured into a sieve.