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.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.
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5 comments:
Interesting. . . from a boring American perspective!
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.
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
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.
I LOVE bulot! The first time I tried it was at a truck stop in France. Fantastic stuff!
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