One thing I noticed ever since I started cooking: other than learning about food, I am also learning many new words. Like mollusks, which I usually clump into the shellfish category. They might live in the sea but they are definitely not shellfish!
Sautéed Whelks with Aioli
While I was cleaning up the kitchen cabinet, I found a newspaper clipping from August, 2010. It was the article on whelks and a recipe. I remember at the time I thought I should save that just in case I wanted to make it one day.
Well, that day has arrived. At T&T, there was an abundant supply of whelks. At my next visit I need to find out if they are seasonal. The preparation was fairly simple. I put 1 tablespoon instead of the recommended half of garlic in making the aioli because it was a bit weak. If you like whelks, this is another perfect summer salad. Otherwise the snail-like texture may make you say, "Ah! Interesting.....would you like some of mine?" And that was Julius's reaction.
The aioli was so delicious, it must have a place in many dishes that await me to try. I mean who can say no to a bright yellow sauce?
The aioli was so delicious, it must have a place in many dishes that await me to try. I mean who can say no to a bright yellow sauce?
Clams in Cartoccio
Another simple recipe that required perhaps 30 minutes preparation time. Until I tried to start our barbecue, when I realized we are out of propane!! At least we had electricity for the oven. It took a few try but a combined cooking time of about 20 minutes at 425 degrees, most of the clams welcomed us with their open shells.
The sauce was very flavourable and I decided to pour each packet over a bed of linguini. It was perfect!
http://www.marthastewart.com/332783/clams-in-cartoccio
Whelks 8.5/10
Clams 8/10
the clams were very very delicious. the whelks looked good, but the texture was very strange!
ReplyDeleteI had never heard the word whelks before - that aioli looks amazing.
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