Place whelks in a saucepan and add cold water until just covered. Salt generously. Bring to a gentle simmer over medium-low heat and poach until just cooked; about 8 minutes.

There are some foods I never eat, and raw shellfish, such as oysters, is one of them. This is because oysters are filter ...

Before cooking whelks, make sure that you have thoroughly washed and scrubbed them in cool water. After cleaning them, boil them in salted water for a few minutes, just enough not to overcook them.

Want to wow guests with a gorgeous at-home raw bar? According to the experts, you should be adding these underrated shellfish ...

For the past few months we have been serving fresh whelks at Toqué! - when we can get them - as part of our tasting menu. Whelk ( bourgot in French) is a marine snail with a whitish spiral-shaped ...

Whelks have been associated with toxin-based food poisoning but this was the first known report of bacterial food poisoning associated with whelk consumption. Whelks are processed by cooking in a ...

Whelks are not the only under appreciated mollusc. Cockles and winkles are similarly overlooked, though the tradition for buying them by the pot and eating them cold with a generous sprinkling of ...

Cook the whelks: In saute pan, sweat shallots in two tablespoons of oil on low heat for five minutes. Add whelks, turn heat to medium high, and cook for another three minutes.

They are usually sold already cooked and shelled and can be eaten with a sprinkling of vinegar or with slices of bread and butter. The chewy flesh is quite juicy and salty. They’re available ...

Shellfish is a broad term for crustacean and mollusc seafood. Each group has its own varieties and its own peculiarities of preparation, but most shellfish is easy to cook, rich in minerals and ...

For barbecues, meat needs to be thoroughly cooked and a meat thermometer is a good investment to avoid food poisoning. Do not eat meat if its internal temperature is less than 70℃ . Buffets ...