WHELKS WITH ESCARGOT BUTTER

Whelks with Escargot Butter image

Yield Serves 4

Number Of Ingredients 13

ESCARGOT BUTTER
1 pound (455 g) salted butter, at room temperature
3 cloves garlic, finely chopped (or more if desired)
About 1/2 cup (15 g) chopped fresh flat-leaf parsley
3 tablespoons bread crumbs
1/4 cup (50 g) almond powder
1/4 cup (60 ml) pastis
1 teaspoon salt
1/2 teaspoon pepper
4 drops of Tabasco sauce
16 whelks, handpicked and individually smelled to make sure they are fresh (discard any that don't smell like food)
12 cups (3 liters) water
1/2 cup (115 g) salt

Steps:

Prepare the escargot butter first. In a food processor, combine the butter, garlic, parsley, bread crumbs, almond powder, pastis, salt, pepper, and Tabasco and process until creamy. Scoop into a bowl, cover, and store in the fridge.
Soak the whelks in cold water to cover for 2 hours, changing the water 2 or 3 times.
Drain the whelks. In a small stockpot, bring the water and salt to a boil over high heat. Add the whelks, lower the heat to medium, and simmer for 15 minutes. While the whelks are cooking, remove the escargot butter from the fridge to soften, and preheat the oven to 450°F (230°C).
When the whelks are ready, drain and let cool for 5 to 10 minutes, then rinse the shells. Using a fondue fork, remove the meats from the shells. Reserve the shells. Clean the meats by removing any muddy or sandy appendages, and then rinse the meats.
Make 4 or 5 neat little slices, 1/4 inch (6 mm) deep across each meat, and carefully put the meats back into their shells. Dab a spackle of escargot butter on the opening of each whelk, effectively closing it shut. Place the whelks in a small gratin dish (from which you should eat them).
Bake for 10 to 14 minutes, or until the butter is crackling and bubbling. Serve piping hot.