Description: Whelk in Shell - XX Large-sized whelk still in shell, known for its firm and chewy texture. Perfect for boiling, grilling, or preparing seafood salads. An authentic and savory delicacy. Package ：15KG/Case Net Weight: 15KG/Case Condition: Frozen Origin: Canada Sold by Case Whelk Recipe • 1.5-1.75 pounds of thawed precooked whelk meat • 1 ounce garlic (about 7 cloves) • 1 ½ ounces Italian parsley (about 1/2 bunch, stems removed) • 8 ounces soft salted butter • 1 shallot finely diced • Dash of low sodium soy sauce (2 tablespoons) • A lemon • ¼ teaspoon ground black pepper • Salt to taste • Red pepper flakes to taste (optional) • Cayenne to taste (depends on how spicy you want it) Serves 6 Make sure you thaw out the whelk meat completely before starting your cooking. It is a very quick recipe, so you do not have to wait! Melt all the butter into a medium heated pan. Once melted, add in all finely diced shallots. Stir and cook shallots until they are translucent. Once shallots and the butter are lightly bubbling, add in your soy sauce, pepper flakes, and cayenne. Stir for about 10 seconds to incorporate it into the sauce. Add in your lemon juice, and black pepper and stir for another 10 seconds. Taste the sauce and add in more salt, pepper and/or cayenne to your preference. When you are happy with your sauce, add in all your whelk and cook until it is heated through. Be careful not to have it on heat for too long as it can get very chewy when overcooked. Stir in your parsley when off the heat to finish and you are now ready to enjoy!
