Found in abundance along the Devon and Cornwall coast, Whelks are a little-known traditional seafood currently enjoying a deserved resurgence in popularity. Greendale whelks are caught for us by a purpose-built vessel; our specialist whelker, the Ted of Ladram, operates out of Brixham here in Devon.

How to Cook Fresh Whelks

If you’re using fresh whelks, it’s important to wash them thoroughly before cooking. Place the whelks in a deep bowl or dish and wash well, changing the water several times, then cover them with fresh water and leave to soak for at least two hours.

Cook them briefly (about 10-15 minutes in boiling water) to avoid the flesh becoming rubbery.

How to Cook/Prepare Cooked Whelks

Our whelks are supplied ready-cooked and in their shells. To remove them from their shells, use a fork or toothpick to pull out the meat, then remove the little disc on the foot end. Pull off the stomach sac and small muscle (it will feel a little tougher than the rest of the whelk), then give the meat a good rinse to remove any remaining sand or grit.

Juicy and briny, whelks are traditionally sprinkled with vinegar and eaten with bread and butter, but they also make a great addition to pasta dishes, stews or in a mixed seafood salad alongside cooked mussels, prawns and shrimp.

Recipe suggestion:
Pasta With Whelks, Fresh Tomatoes & Parsley