If you take advantage of your vacation to buy fresh and therefore raw whelks, Olivier Poels gives you some advice on how to cook them well and even season them on the program "Le Marché de Midi".
For the occasion, Dominique Andréani, sailor in Granville, the shoulder.
Whelks that you prepare yourself are a treat.
You still have to know how to cook them.
Olivier Poels, with the help of a sailor specializing in fishing for granville whelks, Dominique Andréani, gives us some tips for preparing this mollusk in the program
Le Marché de Midi
, on Europe 1.
Steam cooking
"To have soft and tender whelks, steaming is the best", explains Olivier Poels.
A fact confirmed by Dominique Andréani: "For my everyday whelks, I cook with steam to bring out the natural taste of the mollusk. For this, I immerse 2 kilos of whelks in a casserole filled with water that I closes again to create steam then as soon as the device whistles, I count 6 minutes and they are ready. "
It only remains to taste them with mayonnaise.
In court bouillon
If you want a little more originality, you can also cook them in a court-bouillon.
To do this, drain them in cold, salted water then rinse them and place the whelks in a large Dutch oven with cold water and a glass of white wine.
Add, for example, a bay leaf, thyme, salt and pepper as well as a carrot and a chopped onion.
Bring to a boil and cook for 10 to 12 minutes.
With this method of cooking, do not hesitate to take your time because the longer the whelks cook, the more they will be tender.
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Finally, the ultimate advice, "remember to check that your whelk is still alive on the stall or before cooking it to ensure the freshness of the product", explains Dominique Andréani. "To do that, you have to be able to touch it and see if it retracts a bit like an oyster."