To Boil Whelks64

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 2 lb/900 g live whelks (preferably professionally harvested to avoid polluted sources)
  • salt, parsley and white wine vinegar


Put the whelks in a pan, cover with cold water, bring to the boil, and simmer for 2 hours. When cold, drain, remove from the shells, remove all the darker innards, the adjacent thin tissue, and the horny outer lids, to leave only the cylindrical muscular part.

Rinse in salted water, and garnish with parsley rinsed in vinegar.