📝 About This Recipe
Transport your palate to the rugged shores of Normandy with this exquisite preparation of sea whelks, known in France as 'Bulots'. These savory gastropods are slow-poached in a fragrant court-bouillon to ensure tenderness before being bathed in a rich, emerald-green garlic butter. This dish celebrates the sweet, briny essence of the ocean, elevated by the pungent warmth of roasted garlic and the brightness of fresh herbs.
🥗 Ingredients
The Whelks & Court-Bouillon
- 1 kg Fresh whelks (scrubbed and soaked in salted water)
- 250 ml Dry white wine (such as Muscadet or Sauvignon Blanc)
- 2 pieces Bay leaves (fresh or dried)
- 1 tablespoon Black peppercorns (whole)
- 2 tablespoons Sea salt (for the soaking water and poaching)
- 1/2 Lemon (sliced into rounds)
The Garlic Butter Sauce
- 150 grams Unsalted high-quality butter (softened at room temperature)
- 6 pieces Garlic cloves (very finely minced)
- 1 piece Shallot (finely diced)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Piment d'Espelette or Cayenne pepper (for a gentle heat)
- 1 pinch Sea salt and cracked black pepper (to taste)
For Serving
- 1 loaf French Baguette (crusty and warm)
- 4 pieces Lemon wedges (for garnish)
👨🍳 Instructions
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1
Begin by purging the whelks. Place them in a large bowl of cold water with 1 tablespoon of sea salt. Let them sit for 30 minutes to allow them to expel any sand or grit, then scrub the shells thoroughly with a stiff brush and rinse under cold running water.
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2
In a large stockpot, combine 2 liters of water, the white wine, bay leaves, peppercorns, lemon rounds, and a generous pinch of salt. Bring this court-bouillon to a rolling boil.
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3
Carefully add the cleaned whelks to the boiling liquid. Reduce the heat to a gentle simmer. Do not boil vigorously, as this can make the meat rubbery.
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4
Poach the whelks for 20-25 minutes. To test for doneness, remove one whelk and use a small pick; the meat should come out easily and feel firm but tender.
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5
While the whelks simmer, prepare the garlic butter. In a small skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallots and cook until translucent, about 3 minutes.
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6
Add the minced garlic to the shallots and cook for just 1 minute until fragrant, being careful not to brown the garlic, which would make it bitter.
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7
In a medium bowl, combine the remaining softened butter with the cooked shallot-garlic mixture, the chopped parsley, lemon juice, and Piment d'Espelette. Mash with a fork until a vibrant green paste forms.
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8
Once the whelks are finished poaching, drain them and let them cool slightly so they can be handled.
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9
Using a small skewer or a snail fork, pull the meat out of each shell. Remove the small, hard operculum (the 'trapdoor' disc) from the foot of the whelk and discard it. You may also remove the dark intestinal tract if preferred, though many enjoy it for its depth of flavor.
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10
Rinse the empty shells in hot water and pat dry. Return the cleaned meat back into each shell.
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11
Top each shell opening with a generous teaspoon of the prepared garlic butter, pressing it in to seal the meat inside.
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12
Place the stuffed whelks on a baking sheet or in a snail dish. Bake in a preheated oven at 200°C (400°F) for 5-7 minutes, just until the butter is bubbling and sizzling.
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13
Remove from the oven and serve immediately while the butter is molten and aromatic.
💡 Chef's Tips
Soaking the whelks in salted water is essential to remove internal grit; skip this and you'll have a crunchy, unpleasant experience. Be careful not to overcook the whelks during the poaching stage, as they can quickly turn from tender to 'rubbery'. Use the best quality European-style butter you can find—with a high fat content—for a silkier sauce. If you don't want to put the meat back in the shells, you can simply sauté the poached meat directly in the garlic butter for 2 minutes and serve in small bowls. Always remove the 'operculum' (the hard plate); it is inedible and distracting.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Muscadet or a dry Sancerre to cut through the rich butter. Serve with thick slices of toasted sourdough or a warm baguette to mop up every drop of the garlic butter. A light side salad of bitter greens like frisée with a lemon vinaigrette balances the richness of the dish. Offer small seafood picks or cocktail forks to make extracting the meat easy for your guests. Provide a 'discard bowl' on the table for the empty shells.