Whelks...

popeye85

New Member
Joined
1 Sep 2019
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9
Location
East Lothian
I have just taken delivery of a whole load of whelks (unasked for but that's a different story!) But I have not a clue about what to do with them! Can someone help?!
Thanks.
 

popeye85

New Member
Joined
1 Sep 2019
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9
Location
East Lothian
Nope! Never! But it seems a bit of a waste to just Chuck them though! I know that they are famous for being chewy but also heard that you can cook them a certain way that will reduce this.
 

morning glory

Obsessive cook
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19 Apr 2015
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Maidstone, Kent, UK
OK. I think you need to wash them in several changes of cold water then soak for a few hours in cold water.

Then most recipes suggest boiling in their shells for up to 45 mins. I found one recipe which suggests only cooking for 15 mins to avoid them becoming rubbery. I would try that.

You then need to pick them out of the shells and remove the guts. Its the muscle you eat. You can then slice them up and fry them quickly with garlic. Alternatively, dip pieces in flour, egg and breadcrumbs and fry.

Please note I've never cooked them myself! They are a bit similar to abalone - which is much prized in the USA. So it might be worth looking at recipes for abalone.

I'll be interested to know how you get on...
 

Mountain Cat

Active Member
Joined
12 Apr 2019
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514
Location
Hilltowns of Massachusetts
Whelks... yes bring to boil and simmer for 15 minutes. Pull out of shell using a nut pick. I dip in warm garlic butter.

To clean prior to cooking, soak in cold salted water for a couple hours. This is sometimes not necessary.

They can be quite good.
 

rascal

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Joined
18 Mar 2018
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4,645
Location
Christchurch New Zealand
These look quite small for 15 min cook. I only cook whole crayfish for 10 mins once it boils. I think I've had them in Cornwall years ago. I had cockles a well in a cone with vinegar. I liked them.

Russ
 

Cinnamonita

Regular Member
Joined
17 Jun 2019
Messages
59
Location
Canada
I tried buying a pound of whelks at a market when I was visiting Paris in response to a thought that went something like, "These look amazing and intimidating and hence I must try them." Anyway, best of luck with them because what I ended up making with them was not particularly appetizing. Caramelizing minced shallots with lemon and molasses works miracles with clams and mussels but somehow loses its magic with whelks.
 
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