A generous casserole of potatoes, leek, mixed vegetables and Côte-Nord whelks, bound in a garlic-scape béchamel and gratineed with mozzarella. Comfort food that celebrates the seafood of the St. Lawrence River.
Prep time
20 min
Cook time
45 min
Servings
—
Difficulty
Medium
Slice the potatoes on a mandoline for even thickness and even cooking.
In a buttered 9" x 13" (3 L) glass dish, arrange the potato slices, overlapping them.
Scatter over the sliced leek, add the mixed vegetables, season with pepper and thyme and add 1 cup of mozzarella.
Bake covered at 400 °F (200 °C) for about 35 minutes.
Uncover, add the whelks and the remaining mozzarella.
Stir the garlic scapes into the béchamel and cover the dish with it.
Brown under the broiler and serve.
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.
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.
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.