- 1. Drain and rinse the whelks.
- 2. Chop the whelks in fine slices.
- 3. Chop the rest of the ingredients and mix all ingredients together.
- 4. Serve on biscotti or crackers.
Whelk casserole au gratin
- 1. In a greased Pyrex dish (9 in. x 13 in (3 L), place the potato slices one on top of the other to cover the entire bottom.
- 2. Sprinkle the minced leek on the potatoes, add the mixed vegetables, season with pepper and thyme and add 1 cup of the Mozzarella cheese.
- 3. Bake at 400 °F (200 °C) for approximately 35 minutes and cover.
- 4. Uncover and add the whelks and remaining cheese.
- 5. Mix the garlic blossom and Béchamel sauce; cover the casserole with the mixture.
- 6. Bake until the cheese becomes golden brown and serve.
Source: Saveurs d'ici
Whelks with crushed tomatoes
- 1. Sauté the garlic and green peppers in olive oil.
- 2. Add the tomatoes, zucchini and basil; cook for 2 minutes.
- 3. Add the wine and reduce by 2/3.
- 4. Season with salt and pepper.
- 5. Add the whelks.
- 6. Serve on a bed of fettuccine with herbs.
Source: Radio Canada
- 1. Mix together water and gelatin.
- 2. Melt the gelatin in the water at a low temperate, stirring constantly.
- 3. Remove from heat and add all other ingredients.
- 4. Pour into an aspic mould (oval or any other type) and refrigerate for a minimum of 4 hours.
- 5. To facilitate removal from the mould, soak the mould for 10 to 15 seconds in hot water.
- 6. Serve on crackers or crusty bread.
Source: Saveurs d'ici
- 1. Prepare the court-bouillon by pouring the water and wine in a large cooking dish.
- 2. Add the carrot, bouquet garni, onion, celery and sea salt.
- 3. Bring to a boil and cook for 15 minutes, so that the flavours come out.
- 4. Clean the whelks in cold water and put them in the court-bouillon.
- 5. Bring back to a boil and then reduce heat.
- 6. Let simmer for 1 hour.
- 7. Refrigerate the whelks for 3 to 4 hours in the bouillon.
- 8. While the whelks marinate, mix together the green onion, tomato, peppers, onion, jalapeño pepper and lime juice.
- 9. Marinate in the refrigerator for 3 to 4 hours.
- 10. Remove the whelks from their shells using a needle and cut into fine rings.
- 11. Add the whelks to the marinated vegetables.
- 12. Mix the olive oil with the lettuce.
- 13. Place the lettuce and olive oil mixture on each plate.
- 14. Add a few spoonfuls of the whelk salad onto each bed of lettuce.
- 15. Garnish with quail eggs.
Source: Authentique cuisine du Québec