Boiled Whelks

🛒 Ingredients

• Whelk meat (cooked) 200 g · 190 kcal

👨‍🍳 Instructions

1. Thoroughly rinse live whelks under cold running water, scrubbing their shells with a brush to remove any sand, mud, or debris. Discard any whelks that are broken or smell off.
2. Place the cleaned whelks in a large pot and cover with fresh cold water. Add bay leaf and a few black peppercorns, then bring to a boil over high heat.
3. Once boiling, reduce the heat to medium-low and simmer for about 20-25 minutes, or until the whelks are tender. Avoid overcooking, as they can become tough.
4. Drain the whelks and let them cool slightly. Using a small fork or a whelk pick, extract the meat from the shells, discarding the operculum (the small, hard, circular 'door' on the opening).
5. Serve the cooked whelk meat immediately, either warm or chilled, often with a simple dipping sauce like vinaigrette, aioli, or just melted butter and a squeeze of lemon.