Whelks (Live)

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.

Origin: Brittany

French Name: Bulots (Buccinum undatum)

Packing: vacuum pack

269.00 $

Category Tag

~1kg Bulots

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

Aioli sauce