Whelks are sea snails with a sturdy shell and are widely consumed in some coastal regions. They have a firm texture and an intense, briny flavor reminiscent of the ocean, making them popular in seafood dishes and as a snack.
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Also known as `bultôns`. A large sea snail species that is sold at fairs and markets in Belgium under the name caracollen. They are cooked for 20 minutes in a very strongly spiced broth. Do not cook this shellfish any longer, as it will become tough. The meat can be removed from the shell with a needle, but you must first remove the cap in front of the opening with a small fork.
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.