Whelks

Whelks might seem like a rather old-fashioned shellfish these days, but there is a steady revival happening across coastal towns of the UK. Personally, we love a good whelk, they are meaty and juicy little pops of flavour. Whelks are found in great abundance on the south west coast making them sustainable as well as tasty. And their recent lack of popularity means they are a cheaper alternative to many more glamorous shellfish options.

Getting them out of the shell needn’t be a bother, a small fork or even a toothpick will do nicely. They are particularly good as part of a seafood platter with a little salt and lemon, but also work well battered, and can be added to seafood dishes to enhance the sauce.

***COLLECTION AT BRIXHAM HARBOUR***

The colour of a whelk’s shell depends on the foods that it eats, the shape of the shell depends on the waves
WHELK RECIPES
• Frutti di mare
• Whelks in a white wine and garlic butter sauce.
• Fritto Misto – Fried fish/seafood