You can keep them for up to two days in the fridge, as long as they are covered with damp towels. 

Serves 4


For the whelks:

  • Fresh whelks
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of butter
  • 3 tablespoons of minced shallots
  • Salt
  • Pepper

For the aioli: 

  • 2 egg yolks
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1/2 tablespoon chopped garlic
  • 3 tablespoons water
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste


For whelks: 

  1. Leave the whelks under cold running water for about an hour or so. Place in a large pot and cover with salted water. Boil for 45 minutes. With a small fork, remove the whelk from the shell. Clean under running water, removing all the guts and leaving just the muscle. Cut each muscle in half and continue to rinse thoroughly. Drain well on a towel.
  2. Heat olive oil and butter in a large pan. Add the whelks and season with salt and pepper. Sauté until heated through, 30-45 seconds. Just before removing from pan, add the shallots and toss.

For aioli: 

  1. With a whisk, combine all ingredients except olive oil. Once blended, slowly drizzle in the olive oil until emulsified. Adjust seasoning with salt and pepper.
  2. Divide the whelks among four plates and arrange with chopped ripe tomatoes, lettuce, microgreens and any other fresh herbs that can be found in your local market or garden. Drizzle with aioli.