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Whelks are an edible marine gastropod high in vitamin B12, zinc and protein, but low in fat. Rich in flavour, they should be washed several times before use and not overcooked, which can make them rubbery. A good homemade mayonnaise is the only accompaniment needed. To make: combine 3 large fresh egg yolks, 2 tsp Dijon mustard and a pinch of salt in a food processor. Blend on high until combined. Then, with the motor running, add 300ml sunflower oil in a steady stream. Blend until fully incorporated as a thick emulsion. Stir in 1 tbsp lemon juice, season with salt and pepper, cover and chill. Add 600g whelks to a large pan of heavily-salted, boiling water and boil for 4 minutes. Drain, cool briefly and divide between bowls. Serve with the mayonnaise, lemon wedges and a parsley garnish.