Garlic Butter Whelks
The whelk is a sea snail from the family Buccinidae that has elegantly spiraled shells and, when properly cooked, tender and succulent meat.
Garlic Butter Lecon Whelks
Gourmet de Paris
An easy and tasty recipe, quick to make you can prepare your seafood in no time and satisfy those who will taste your dish. Be careful not to overcook whelks as they can get tough and chewy. This is a dish for eating with your fingers, as you need to hold the whelks quite firmly in order to prize the meat out – so always serve with a generous supply of napkins.
1 pound whelks (about 12)
1 ounce garlic (about 7 cloves), germ (the green sprout) removed
1 ½ ounces flat-leaf parsley (about 1/2 bunch), heavy stems removed
8 ounces (2 sticks) soft unsalted butter
¼ teaspoon ground black pepper
In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show.Set aside
Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain
Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping