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.
Prep time
40 min + 3–4 hr marinating
Cook time
1 hr 15 min
Servings
8 servings
Difficulty
Advanced
For even more tender whelks, let them cool completely in their court-bouillon before shelling them.
Make the court-bouillon by pouring the water and white wine into a large stockpot.
Add the carrot, bouquet garni, onion, celery and coarse salt.
Bring to a boil and hold for 15 minutes to let the flavours mingle.
Clean the whelks in cold water and drop them into the court-bouillon.
Return to a boil, then reduce the heat immediately.
Simmer for 1 hour over low heat.
Refrigerate the whelks in the broth for 3 to 4 hours.
Combine the green onion, tomato, chili, onion, bell peppers and lime juice.
Marinate for 3 to 4 hours in the refrigerator.
Pull the whelks from their shells with a pin and cut them into thin rounds.
Add to the marinated vegetable mixture.
Mix gently.
Toss the lettuce leaves with the olive oil.
Divide the lettuce among the serving plates.
Top each plate with spoonfuls of whelk salad.
Garnish each serving with quail eggs.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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.
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.