Chilled Whelks with Aioli

Poached whelks served cold with a creamy garlic aioli. Simple French elegance, perfect as a starter.

Prep: 15 mins

Cook: 20 mins

Serves 4

Easy

Ingredients

1
Fill a large pot with water and add the bay leaf, peppercorns, lemon halves, and salt. Bring to the boil.
2
Add the whelks and simmer for 15-20 minutes until cooked through. The meat should be tender when pierced with a fork.
3
Drain the whelks and transfer to a bowl of iced water to stop the cooking. Once cool, drain and refrigerate until completely chilled (at least 1 hour).
4
While the whelks chill, make the aioli. In a medium bowl, whisk the egg yolks, garlic, and mustard until combined.
5
Very slowly drizzle in the olive oil, whisking constantly. Start with just a few drops at a time until the mixture begins to emulsify, then pour in a thin steady stream.
6
Once all the oil is incorporated and the aioli is thick and creamy, whisk in the lemon juice. Season with salt and white pepper to taste.
7
To serve, arrange the chilled whelks on a platter. Sprinkle with flaky sea salt and garnish with fresh herbs. Serve with the aioli for dipping and lemon wedges on the side.

💡The key to aioli is patience. Add the oil very slowly at the start or it will split.
💡If your aioli does split, start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it.
💡Whelks are best served at fridge temperature, not ice cold - take them out 10 minutes before serving.
💡This is classic French bistro fare - simple, unfussy, and all about the quality of the ingredients.