Whelks – Kent – Cooked – 450g Tub
How to make Whelks with Garlic n Parsley
In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended.
No bits of butter should show. Set aside. Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
What’s the best way to eat a Whelk
Whelk recipes Whelks are saltwater molluscs with grey or brownish shells and resemble pointy snails. They are usually sold already cooked and shelled and can be eaten with a sprinkling of vinegar or with slices of bread and butter.
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Whelks are large gastropod molluscs that can reach 10cm in height and 6cm in width.
The shell morphology and colour can be highly variable depending on location. Interestingly, the shell has 7-8 whorls with spiral ridges and whelks have an oval aperture which tapers to a point with a short wide siphonal canal from the base of the aperture.
Whelks are usually sold already cooked and shelled and can be eaten with a sprinkling of vinegar or with slices of bread and butter.
The chewy flesh is quite juicy and salty and thankfully are available all year round – although we would recommend them at their best from September to February!