Ingredients
Recipe for 4 people
| 🌊 Whelks (1 kg) | 🧂 Coarse salt (40 g per liter of water) |
| 💧 Cold water (2.5 liters) | 🍇 Wine vinegar (2 tablespoons) |
Utensils
| 🧴 Vegetable brush | 🍳 Pot |
| 💧 Basin or large container | 🧂 Salt (coarse salt) |
| 🔪 Knife | ⏲️ Timer |
| 🧊 Utensil for cold water | 🥄 Ladle |
Preparation step by step
Total cooking time: 50 minutes
Preparation time: 10 minutes
Rest time: 1 to 2 hours
Cooking time: 50 minutes
STEP 1: Start by rinsing the whelks well under cold water to remove any impurities and sand.
STEP 2: Prepare a basin of cold water with 40 g of coarse salt per liter of water and 2 tablespoons of vinegar.
STEP 3: Immerse the whelks in this water for 1 to 2 hours to allow them to purge properly.
STEP 4: At the end of the resting time, rinse the whelks again under clear water to remove the salt and vinegar.
STEP 5: Fill a large pot with water and bring it to a boil, then add the whelks and cover.
STEP 6: Let the whelks cook at a rolling boil for about 50 minutes, until tender.
STEP 7: Drain the whelks and serve them hot or warm, accompanied by a sauce of your choice.
Preparing whelks may seem intimidating at first, but with a few simple tips, it becomes child’s play. The process of purging consists of immersing the whelks in very salty water, thus removing sand and slime. This takes about 1 to 2 hours, but this step is essential to ensure a good texture.
Cooking the whelks is just as easy: a boiling time of 50 minutes at a rolling boil makes all the difference. Thus, by following these steps, everyone can enjoy well-cooked whelks, ready to be savored, whether with homemade mayonnaise or simply with a bit of lemon.
