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).
Bulots 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.
Product Features: Cooked or Alive (upon availability)
Size: Pack of 1kg
Storage: Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.
French Name: Bulots (Buccinum undatum)
Packing: vacuum pack