Serves: 4 • Prep: 5 minutes • Cooking: 10 + 16 minutes • Difficulty: easy
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Ingredients
- Whelks: 1000g
- Water: 4 litres
- Coarse salt: 30 g
- Wine vinegar: 5cl
- White wine: 5 cl
- Thyme, bay leaf
- Carrots: 1
- Leek: ½
- Celery stalk: 1 stalk
- Onion: ½
Creamy sauce:
- Egg yolk: 20 g
- Moutarde aux fines herbes Pommery® : 30 g
- Grapeseed oil: 180 g
- Vinaigre de vin Pommery® : 20 g
- Fines herbes: 2 tbsp
Method: Whelks with Creamy Fines Herbes Sauce
- In a saucepan, combine the cold water, coarse salt, white wine, wine vinegar, and all the washed, peeled and finely sliced vegetables.
- Bring to a simmer for 10 minutes. Cook the whelks — previously well washed and rinsed — in the court-bouillon for 16 minutes.
- Let cool slightly in the court-bouillon and serve with or without their shells.
For the sauce:
- In a mixing bowl, combine the egg yolk, salt, pepper and the mustard. Whisk while gradually adding the grapeseed oil.
- Whisk vigorously to build consistency.
- Loosen with the Vinaigre de vin Pommery®, and add the freshly chopped fines herbes.
