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Monday, July 21, 2008

Bulots Avec Mayonnaise

Or whelks, caught, bought and eaten within 24 hours. Drop into boiling water and depending upon size, boil for 20 minutes (because no-one likes to eat the mucoid end of an under-cooked bulot). Refresh in cold water and serve immediately with crunchy bread rolls and shivering dollops of golden mayonnaise.

5 comments:

Jan said...

Interesting. . . from a boring American perspective!

Staple Remover said...

Amalee, you never fail to astound me! Someone else on the planet who adores whelks!

I assume you are on holiday in Normandy? If so, have a calva and think of me, salivating decorously.

Amalee Issa said...

St Malo, actually! Although if I'm really honest I'd much rather be on holiday in Cora. I love this supermarket so much, and its restaurant, that I often wonder if I could apply to work there over the summer... ahh happy days...

(And the calvados is especially good)

Amalee

Sara said...

Their shells are very pretty; I love the shape. I've read about roasting and eating whelks on the beach in an old English novel...now I know what the author was speaking of.

Ro said...

I LOVE bulot! The first time I tried it was at a truck stop in France. Fantastic stuff!