Inspired by escargots à la bourguignonne, these whelks gratineed in garlic butter under melting mozzarella make an irresistible starter that puts this Côte-Nord shellfish front and centre.
Prep time
10 min
Cook time
15 min
Servings
4 starters
Difficulty
Medium
Use a good-quality mozzarella for a properly stretchy gratin; a sharp cheddar can also add character.
In 4 ovenproof escargot dishes, place a whelk and some garlic butter in each well.
Add grated cheese to taste.
Brown in the oven at 375 °F (190 °C).
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
A fresh, colourful salad of Côte-Nord whelks, marinated in a white wine court-bouillon and tossed in a bell pepper, jalapeño and lime dressing. A St. Lawrence classic as striking on the plate as it is on the palate.
Thinly sliced whelks sautéed with crushed fresh tomatoes, zucchini, basil and white wine, served over herbed fettuccine. A seafood dish that pairs the generosity of the sea with the freshness of the garden.
A quick spread of brined Côte-Nord whelks, finely chopped and brightened with fresh cilantro, garlic and lime juice. Spread it on crackers for an appetizer that surprises by its simplicity and its authenticity.