Whelks With Parsley And Garlic Butter Recipes

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WHELKS WITH PARSLEY AND GARLIC BUTTER



Whelks with Parsley and Garlic Butter image

Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially in England, where people eat lots of shelled creatures that might make Americans shudder, whelks are extremely popular. Whelks range in size from a couple of inches - a dozen or so in a pound - to eight or nine inches long. So-called common whelks are the smallest and the ones to seek at the fish market for their briny-sweet taste and only slight chewiness. Larger varieties, like the channeled whelk or the knobbed whelk, are usually sold as scungilli.

Provided by Florence Fabricant

Categories     quick, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 ounce garlic (about 7 cloves), germ (the green sprout) removed
1 1/2 ounces flat-leaf parsley (about 1/2 bunch), heavy stems removed
8 ounces (2 sticks) soft unsalted butter
Salt
1/4 teaspoon ground black pepper
Pinch cayenne
1 pound whelks (about 12), the smaller the better, scrubbed

Steps:

  • 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.
  • Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.

WHELKS WITH ESCARGOT BUTTER



Whelks with Escargot Butter image

Categories     Bread     Sauce     Bake     Brine     Simmer     Boil     Butter

Yield Serves 4

Number Of Ingredients 13

ESCARGOT BUTTER
1 pound (455 g) salted butter, at room temperature
3 cloves garlic, finely chopped (or more if desired)
About 1/2 cup (15 g) chopped fresh flat-leaf parsley
3 tablespoons bread crumbs
1/4 cup (50 g) almond powder
1/4 cup (60 ml) pastis
1 teaspoon salt
1/2 teaspoon pepper
4 drops of Tabasco sauce
16 whelks, handpicked and individually smelled to make sure they are fresh (discard any that don't smell like food)
12 cups (3 liters) water
1/2 cup (115 g) salt

Steps:

  • Prepare the escargot butter first. In a food processor, combine the butter, garlic, parsley, bread crumbs, almond powder, pastis, salt, pepper, and Tabasco and process until creamy. Scoop into a bowl, cover, and store in the fridge.
  • Soak the whelks in cold water to cover for 2 hours, changing the water 2 or 3 times.
  • Drain the whelks. In a small stockpot, bring the water and salt to a boil over high heat. Add the whelks, lower the heat to medium, and simmer for 15 minutes. While the whelks are cooking, remove the escargot butter from the fridge to soften, and preheat the oven to 450°F (230°C).
  • When the whelks are ready, drain and let cool for 5 to 10 minutes, then rinse the shells. Using a fondue fork, remove the meats from the shells. Reserve the shells. Clean the meats by removing any muddy or sandy appendages, and then rinse the meats.
  • Make 4 or 5 neat little slices, 1/4 inch (6 mm) deep across each meat, and carefully put the meats back into their shells. Dab a spackle of escargot butter on the opening of each whelk, effectively closing it shut. Place the whelks in a small gratin dish (from which you should eat them).
  • Bake for 10 to 14 minutes, or until the butter is crackling and bubbling. Serve piping hot.

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