Create a strong bouquet of carrot, onion, leek, celery and use parsley, thyme and rosemary. Reduce this until you are left with 500 ml. Add finely ground pepper and 500 ml of white wine and cook the whelks (500 gram) for about 20 minutes. Leave to cool and remove the meat from the whelks. Delicious with a few shrimps and some mussel meat. Serve with white farmhouse bread.