Whelks are one of the most underrated edible shellfish. Their versatility means they can be cooked in a variety of ways – such as grilled, in a salad, or simply with a garlic butter dressing.
Available in oceans across the globe, whelks are abundant in the water and have been eaten by humans and animals alike for centuries.
To carry on that tradition, here is my favorite whelk recipe: whelks with garlic butter and parsley. Perfect for a summer meal!
What are whelks?
Before I go into the recipe, we should probably take a look at the animal we are about to eat. Whelk is a common name given to several types of sea snail. Whelks are typically associated with the sea snails that have the classic conch shell.
As the name is used for a variety of sea snails, there are different sizes of whelk available. Most whelks are fairly large and part of the true whelk family (Buccinidae), while some other smaller marine gastropods (sea snails) are also known as whelks.
Whelks are mostly carnivorous sea snails that feed on worms, crustaceans, mollusks, mussels, and anything else they can drill a hole into to suck out the innards.
As they don’t have eyes through their shells, whelks use chemoreceptors to source their prey. This is a specialized sensory cell that forms a biological signal when prey is located.
History of whelks
Whelks have historically been eaten by animals and humans alike for centuries. They are a good source of protein, fat, and carbohydrates, making whelks an essential food energy source for animal/human groups who don’t have access to other food sources.
Different countries and continents have varying specifications and uses of whelks. For example, whelks are a popular sushi dish in Japan and a side dish for alcoholic beverages in other parts of Asia.
In the Victorian era, whelks were sold as a street food in parts of London near theaters and public houses.
Lightning whelks live along North American coasts and played a vital role in Native American cultures. Such cultures in New York, Oklahoma, Manitoba, and even Canada used (and still use) lightning whelks during feasts for special occasions.
Whelk garlic butter and parsley recipe
While there are so many ways to cook whelks, I have decided to show you my favorite recipe of all – whelks with garlic butter and parsley. This dish is enough to convert anyone into a sea snail lover.
Ingredients:
- 1 pound of whelks (around 12)
- 7 cloves garlic
- 1 ½ ounces flat-leaf parsley (stems removed)
- 2 sticks unsalted butter
- Salt and black pepper
- Cayenne
Tools:
- Food processor
- Steamer (or steamer alternative)
- Small pot
- Metal bowl
It’s much easier to prepare and cook smaller whelks than larger whelks, so try to opt for smaller whelks when you’re fishing for them or buying them at the fish market.
If you’re in a rush, boil your whelks in salty water for a few minutes in step 3. If you have the time, we recommend steaming the whelks beforehand – in which case, go to step 3 first!
Step 1:
Turn your food processor on. Drop in the 7 cloves of garlic and parsley to mince and blend it all together.
Then, add the sticks of unsalted butter along with the seasonings – a pinch of salt, a pinch of cayenne (optional), and quarter a teaspoon of black pepper.
Step 2:
Blend this all together until there are no lumps of butter left. Set aside.
Step 3:
Time to cook the whelks! Sure, you could boil them in salty boiling water for 4 minutes, but I prefer to steam the whelks. It might take longer, but the results are worth it.
To steam your whelks, firstly make sure your whelks are nicely scrubbed. Rinse them through with cold water several times.
Pour water into your steamer to the fill line (or use a steamer alternative like a pot and colander). Turn the steamer on or bring the pot to the boil.
Pour the whelks into the steamer or colander. Cover the steamer or colander with a lid, and then start the timer when you see steam visibly rising again.
If small, the whelks should need 10-15 minutes to steam. If large, the whelks will need 20 minutes.
Step 4:
Once the whelks have been steamed or boiled, drain them. Put them into a large bowl for serving.
Now, put the garlic butter and parsley mixture into a metal bowl. Boil a small amount of water into a pot, and place the bowl over this. As the garlic butter and parsley mixture is fairly stiff, this will help to melt it.
Step 5:
Keeping whisking the mixture in the metal bowl over the boiling water. Whisking it will help to loosen the butter than could have hardened when you were cooking the whelks.
Once the mixture has melted, pour it into a serving bowl.
Serving Whelk
My favorite way of serving this whelk recipe is to put the whelks into a big bowl in the middle of the table. I give everyone a small bowl of the garlic butter and parsley mixture, and then it’s a free for all!
It’s a messy meal as people will have to tear open their whelks and dip them into the sauce (or drizzle the sauce over them in another bowl), but it’s worth the mess.
I like to serve my whelks with a big bowl of fresh salad and a loaf of bread. The salad goes beautifully as a side dish to this meal – especially with a lemon or herb dressing. In fact, a squeeze of lemon over the whelks is a lovely optional garnish.
Treat yourself to a chunky loaf of fluffy white bread from the local bakery. You can use this bread to mop up the garlic butter and parsley mixture after all the whelks have been eaten – delicious!
Final words
So, there you have it! My favorite recipe for whelks. What a perfect summer evening meal around the table in the yard!
