To Boil Whelks64

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

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

Method

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.