Whelks with Parsley and Garlic Butter
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce garlic (about 7 cloves), germ (the green sprout) removed
- 1½ounces flat-leaf parsley (about ½ bunch), heavy stems removed
- 8ounces (2 sticks) soft unsalted butter
- Salt
- ¼teaspoon ground black pepper
- Pinch cayenne
- 1pound whelks (about 12), the smaller the better, scrubbed
Preparation
- Step 1
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.
- Step 2
Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
- Step 3
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.
Private Notes
Comments
A whelk is a kind of snail. Google could have told you this. And yeah, this is pretty versatile.
I don't have the slightest idea what 'whelks' are but this is the exact recipe I use for snails. It's delicious and versatile , so much so that I've even used it to stuff mushrooms, quickly baked in the oven, as a quick and great starter to good steak meal ... as the steak sizzles in a cast iron skillet you can enjoy the mushrooms, or these whelks, or snails, or even clams I would think.
On occasion, I enjoy this dish. However it is time-consuming and labor intensive to shell the whelks—-and sometimes even find them at the market…so I cheat: A can of Lamonica Fine Foods Chopped Scungilli is perfect…all of their Scungilli is sourced from Delaware Bay..a tasty treat with your recipe!
This is a great recipe, but rather decadent on the butter and garlic. Also, one can simply melt the butter and garlic in a small saucepan; I used black pepper and Espelette pepper and skipped the parsley. Remember to snip off the hard edge of the whelk before eating. Very French bistrot food!
I don't have the slightest idea what 'whelks' are but this is the exact recipe I use for snails. It's delicious and versatile , so much so that I've even used it to stuff mushrooms, quickly baked in the oven, as a quick and great starter to good steak meal ... as the steak sizzles in a cast iron skillet you can enjoy the mushrooms, or these whelks, or snails, or even clams I would think.
A whelk is a kind of snail. Google could have told you this. And yeah, this is pretty versatile.