Whelk as an evening snack

I have not eaten them in a long time.

You do not get them here in our supermarkets, you have to go to France to get them.

I have eaten them a couple of times during my trip along the French coast of Brittany. They were served either as a starter or in small portions as an Amuse Bouche.


Important is that they are fresh. When you take them out of the fridge get them into a bowl with cold water, add a good pinch of salt and let them sit there for 30 min.

Now prepare a court bouillon and let that boil to the max.

Now quickly put the whelk in, cook for 2 min on high heat and then reduce the heat and cook for 22 to 25 min.

Let them cool an a plate for 10 min. Then take 2 toothpicks and an aioli and enjoy.