Fresh Whelks with Shallots and Aioli

Fresh Whelks with Shallots and Aioli
Fishboxer Chef Jamie from Fishbox HQ


Fresh whelks

2 tablespoons of extra virgin olive oil

3 tablespoons of butter

Salt & pepper



2 egg yolks 

1 1/2 tablespoons Dijon mustard 

2 tablespoons lemon juice

1/2 tablespoon of chopped garlic

3 tablespoons water

1 cup of extra virgin olive oil

Salt & pepper


To serve:



Fresh greens / herbs 


Cooking whelks:

Leave the whelks under cold running water 

Place in a large pot and cover with salted water. Boil for 45 minutes.


With a small fork, remove the whelk from the shell.

Clean the meat under cold running water. Remove all of the stomach, leaving just the muscle. 

Cut the meat in half and continue to rinse thoroughly. Drain well on a towel.


Heat olive oil and butter in a large pan.

Add the whelks and season with salt and pepper.

Sauté until heated through, 30-40 seconds.

Add the shallots and toss just before removing from the pan.


Making Aioli:

With a whisk, combine all the ingredients except olive oil. Once blended, slowly drizzle in the olive oil until emulsified. 

Adjust seasoning to taste with salt and pepper. 


Divide the whelks among four plates and arranged with chopped ripe tomatoes, lettuce, greens and fresh herbs.

Drizzle with aioli.