Jeni Wright, Eric Treuille, Le Cordon Bleu

Whelks

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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These must be cooked in their shells because their meat is difficult to extract while they are still alive. Bring a pan of court bouillon to the boil and add the whelks. Simmer until they are firm but tender.

Lift the whelks out of the pan with a slotted spoon. Remove the whelk from the shell with a fork. Clean the whelk if there is any sign of sand.

© 1996 All rights reserved. Published by Le Cordon Bleu.