The gateway to the freshness of the North


Whelk garnish

1 can of brined whelks 5 ounces
2 shallots
2 garlic cloves
6 fresh coriander stalks
2 tablespoons of lime juice
1 drizzle of olive oil
Freshly ground pepper to taste
4 portions
1. Drain and rinse the whelks.
2. Chop the whelks in fine slices.
3. Chop the rest of the ingredients and mix all ingredients together.
4. Serve on biscotti or crackers.

Whelk casserole au gratin

3 Thinly sliced potatoes
1 Minced leek
500 ml (2 cups) Shredded Mozzarella
2 x 5 oz. cans Sliced whelks
(To taste) Freshly ground pepper
2.5 ml (1/2 teaspoon) Thyme
1 can (10 oz.) 284 ml Mixed vegetables
500 ml (2 cups) Béchamel sauce
15 ml 1 tbsp. Garlic blossom
1. In a greased Pyrex dish (9 in. x 13 in (3 L), place the potato slices one on top of the other to cover the entire bottom.
2. Sprinkle the minced leek on the potatoes, add the mixed vegetables, season with pepper and thyme and add 1 cup of the Mozzarella cheese.
3. Bake at 400 °F (200 °C) for approximately 35 minutes and cover.
4. Uncover and add the whelks and remaining cheese.
5. Mix the garlic blossom and Béchamel sauce; cover the casserole with the mixture.
6. Bake until the cheese becomes golden brown and serve.

Source: Saveurs d'ici

Whelks with crushed tomatoes

125 ml (1/2 cup) of green peppers, diced
1 minced garlic
30 ml (2 tablespoons) of olive oil
2 tomatoes, seeded and julienned
125 ml (1/2 cup) of yellow zucchini, diced
125 ml (1/2 cup) of white wine
125 ml (1/2 cup) of fresh basil, chopped
450 g (1 lbs.) of whelks, sliced
Salt and pepper to taste
1. Sauté the garlic and green peppers in olive oil.
2. Add the tomatoes, zucchini and basil; cook for 2 minutes.
3. Add the wine and reduce by 2/3.
4. Season with salt and pepper.
5. Add the whelks.
6. Serve on a bed of fettuccine with herbs.

Source: Radio Canada

Whelk aspic

250 ml (1 cup) Cold water
(1 sachet) Unflavored gelatin
125 ml (1/2 cup) Chopped green pepper
125 ml (1/2 cup) Chopped red pepper
125 ml (1/2 cup) Chopped shallots
1 x 250 g package Cream cheese
2 x 5 oz. cans Sliced whelks
125 ml (1/2 cup) Mayonnaise
125 ml (1/2 cup) Natural yoghurt
5 ml (1 teaspoon) Thyme
1. Mix together water and gelatin.
2. Melt the gelatin in the water at a low temperate, stirring constantly.
3. Remove from heat and add all other ingredients.
4. Pour into an aspic mould (oval or any other type) and refrigerate for a minimum of 4 hours.
5. To facilitate removal from the mould, soak the mould for 10 to 15 seconds in hot water.
6. Serve on crackers or crusty bread.

Source: Saveurs d'ici

Whelk salad

Preparation time
40 minutes / 3 to 4 hours to marinate
Cooking time
1 hour and 15 minutes
8 portions
1 L (4 cups) of water
1 L (4 cups) of white wine
1 carrot
1 bouquet garni [thyme, parsley, bay leaves]
1/2 onion
1/2 celery stalks
15 ml (1 tbsp.) sea salt
2 kg (4 lbs.) of Whelks
1 green onion, chopped
1 tomato, diced
1 small jalapeño pepper, diced
1 medium onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
Juice of 3 limes
45 ml (3 tbsp.) of olive oil
1 frilly lettuce leaves
Quail eggs for garnish
1. Prepare the court-bouillon by pouring the water and wine in a large cooking dish.
2. Add the carrot, bouquet garni, onion, celery and sea salt.
3. Bring to a boil and cook for 15 minutes, so that the flavours come out.
4. Clean the whelks in cold water and put them in the court-bouillon.
5. Bring back to a boil and then reduce heat.
6. Let simmer for 1 hour.
7. Refrigerate the whelks for 3 to 4 hours in the bouillon.
8. While the whelks marinate, mix together the green onion, tomato, peppers, onion, jalapeño pepper and lime juice.
9. Marinate in the refrigerator for 3 to 4 hours.
10. Remove the whelks from their shells using a needle and cut into fine rings.
11. Add the whelks to the marinated vegetables.
12. Mix the olive oil with the lettuce.
13. Place the lettuce and olive oil mixture on each plate.
14. Add a few spoonfuls of the whelk salad onto each bed of lettuce.
15. Garnish with quail eggs.

Source: Authentique cuisine du Québec