About 2 qts. water, enough to cover whelks
1 T white wine vinegar
Splash of dry white wine
1 bay leaf
5 sprigs thyme
1/2 t coarse black pepper
1 t salt
1 T chopped flat leaf parsley
Bulot originate from the waters of Normandy – France. The bulot has a lot of muscle, a strong sweetness combined with the typical salty taste of the Normandy sea, different from other snails. Only eat clean algae, so bulot is clean from the shell (no moss) to the intestines (smooth liver).
Bultos serve with Aioli sauce is highly recommend!
Whelks can’t be freeze alive. You need to cook them first or remove the meat from the shell then freeze them.
Pack of 1 Kg.
Prooduct Features: Cooked or Alive (upon availability)
French Name: Bulots