Whelks mayonnaise Ingredients: 1 pinch of coarse salt - 3 tablespoons of wine vinegar - 1 handful of thyme - 1 yellow onion - 1 pinch of pepper (black and white) 1 kg of whelk - 1 cube of fish stock.
Utensils：
- 1 casserole dish- 1 lid- 1 knife- knives 1 saucepan- pots of pots 1 Fridge- refrigerators
Total time: 50 min Preparation: 30 min Rest:- Cooking: 20 min
Phase 1
Immerse the whelks in water with gos sel and 2 tablespoons of wine vinegar, for at least 1 hour.
Phase 2
Wash the whelksyears of clean water and put them in a casserole dish (without lid) and cover with cold water.
Phase 3
Add the yellow onion, a tablespoon of wine vinegar, a handful of thyme, a cube of shellfish, pepper, salt.
Phase 4
Bring everything to the boil for 20 minutes and stop cooking, leaving the whelks in the casserole dish for at least 2 hours.
Phase 5
Then, wash the whelks under cold water and reserve everything in the refrigerator.
Phase 6
Accompany the whelks with mayonnaise.
Utensils：
- 1 casserole dish- 1 lid- 1 knife- knives 1 saucepan- pots of pots 1 Fridge- refrigerators
Total time: 50 min Preparation: 30 min Rest:- Cooking: 20 min
Phase 1
Immerse the whelks in water with gos sel and 2 tablespoons of wine vinegar, for at least 1 hour.
Phase 2
Wash the whelksyears of clean water and put them in a casserole dish (without lid) and cover with cold water.
Phase 3
Add the yellow onion, a tablespoon of wine vinegar, a handful of thyme, a cube of shellfish, pepper, salt.
Phase 4
Bring everything to the boil for 20 minutes and stop cooking, leaving the whelks in the casserole dish for at least 2 hours.
Phase 5
Then, wash the whelks under cold water and reserve everything in the refrigerator.
Phase 6
Accompany the whelks with mayonnaise.