bulots cuits- cooked waved whelks
serves 3-4
- 3 lb. waved whelks
- about 2 qts. water, enough to cover whelks
- 1 t white wine vinegar
- splash of dry white wine
- 1 bay leaf
- 5 sprigs thyme
- 1/2 t coarse black pepper
- 1 t salt
- 1 t chopped flat leaf parsley
- aioli (available at the market or make your own)
to clean whelks, run cold water over them in a bowl or a bucket for about an hour, pouring the water off occasionally, to purge them.
bring the pot of water with the rest of the ingredients to a boil, add whelks and boil for 25 minutes. take off heat and let them cool in the liquid.
serve with aioli. the only inedible part is the hard little trapdoor, or operculum.
most people don’t eat the darker gut at the end of the mussel, it usually breaks off when you remove the meat from the shell with a fork, toothpick, or a nail.
previous post
