In order to find a really easy, really fabulous recipe for whelks we’ve spent an enormous amount of time researching whelk dishes from around the world – an adventure you can read more about here.
That research has paid off. Ladies and gentlemen, we’re proud to present the Fish Face Seafood Blog recipe for really easy, really fabulous whelks.
Description
If you haven't read about our lengthy whelk quest then you really should.
However, do that after you've made this really easy, really fabulous recipe for whelks.
Ingredients
Instructions
Let's cook!
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Wash your whelks
Give you whelks a really good wash. Rinse, repeat - and then repeat a few good times. Discard any broken ones.
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Cook your whelks
Place your cleaned whelks in a saucepan along with your sliced red onion, chopped chilli and dill. Throw in a good pinch of sea salt and black pepper. Cover with water.
Bring to the boil, cook for five minutes - and then remove from the heat.
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Cool and serve
Leave the whelks in the water, and set aside to cool (for 60-90 minutes)
Drain once cooled.
Remove the whelk meat from the shell, discarding any 'shoes' still attached to the foot of the whelk.
We also like to remove the bottom half of the whelk - the bit that looks like a skirt.
Aim to achieve a neatly trimmed whelk - as shown in the image below.
Additionally, we like to remove the 'radula' from the proboscis - which is the whelk's main feeding organ. To do this, gently squeeze the thin, long tubular-shaped part of the whelk and the radula should pop out.
Whelks really are better served cold. Place them into your fridge for 30 minutes, before serving with a sprinkling of black pepper and some homemade mayonnaise.
Add a few pinches of Tajin if you're feeling particularly daring.
TIP: If you're looking for a homemade mayo recipe - then check this one out.
And there you have it - a really easy, really fabulous recipe for whelks🤩
