Whelks with garlic butter
By Mat Follas
- 200g butter
- 4 garlic cloves, peeled and crushed
- Salt and freshly ground black pepper
- 1kg whelks, cleaned
- 200ml white wine
- 1 red onion, peeled and finely diced
- 4 mild red chillies, thinly sliced
- A small bunch of fresh flat-leaf parsley, finely chopped
Put the butter in a small saucepan set over a gentle heat and melt until it just starts to foam. Add the garlic and immediately take off the heat. Add a small pinch of salt to season and set aside.
Put the whelks with the white wine, onion and 200ml of water in a large saucepan set over a medium heat. Cover and bring to a simmer, then continue to simmer for 5 minutes.
Add the chillies, parsley and a generous pinch of salt and black pepper. Toss together to combine.
Spoon the whelks into serving bowls and serve with a side dish of the hot garlic butter, for dipping them into.
Tip: Serve this dish with plenty of napkins to hold the shells and small forks to extricate the whelks from them.