whelks

All pictures on this page were borrowed from the internet

Whelks are cool-water carnivorous snails. Conches are tropical plant-eating snails that look similar to whelks. Whelks , conches and abalone-like snails are available fresh and canned through online order. They are often used in Asian recipes.

A. boiling live whelks

When the world was young, and I too.

I've collected and cooked whelks and periwinkles as a kid, when we were living on the dike at the Northsea in Ostend, Belgium.

INGREDIENTS

This is what you need for each serving:

5-10 large whelks

Pic1: eating whelk

Directions

Scrub and rinse the whelks until no sand comes off them and the water remains clear.
Cook for 8-10 minutes at a soft simmer over low heat in lightly salted water.
Cooking too hot or too long will make them rubbery tough.
Done. Eat them while still warm.
Remove the whelk body from the shell:
- Stick a fork or pin through the stem.
- Pull gently until it comes loose.
Enjoy.

Pic2: boiling whelks
Pic3: fish market
Pic4: at home

Pic5: stick a fork through it
Pic6: pull gently
Pic7: ready for a feast

Whelk recipes on the internet

More comments

Pic8: whelk chicken soup
Pic9: spicy whelk over noodles

Pic10: whelk and squid Bourguignon
Pic11: turmeric mustard whelk (green curry)

Pic11: Korean whelk salad
Pic12: Mexican ceviche whelk salad

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org