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garlic parsley bread crumbs almond powder pastis salt pepper drops of Tabasco sauce whelks water salt
Viewed: 16 - Published at: 3 months agoIngredients
- 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 dont smell like food)
- 12 cups (3 liters) water
- 1/2 cup (115 g) salt
Method
- 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 450F (230C).
- 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.
