Skip to content

Fish

Whelks with mayonnaise and steamed potatoes

Whelks with mayonnaise and steamed potatoes is a seafood dish for 4 people, ready in 35 minutes, very easy to make, for about €3.50 per person. The key is cooking the whelks gently so they stay tender instead of turning rubbery, paired with a real homemade mustard mayonnaise.

Tonight it's a seaside platter, with warm whelks, real homemade mayonnaise and steamed potatoes.

Whelks with mayonnaise and steamed potatoes
Total time
35 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter

The whelks simmer gently in a broth flavored with bay leaf, pepper and the green part of a leek, which gives them a briny taste without any harshness. Served warm, they keep a firm but never tough texture, as long as you never let the broth boil hard. The homemade mayonnaise, whisked with egg yolk and mustard, brings the creamy contrast that balances the whelk's oceanic edge.

This is the kind of relaxed Sunday dish you put in the middle of the table and let everyone pick at with a small pick to get the meat out. It works best for adults and curious older kids, since younger children are often hesitant about a whole shellfish. The steamed potatoes, cooked in their skins, round out the plate without ever stealing the show from the whelks.

The ingredients

4 people

Fish counter

  • Raw whelks 1 kg

Fruits and vegetables

  • Potatoes 900 g
  • Leek (green part) 1
  • Carrot 1
  • Parsley 4 sprigs

Dairy

  • Egg 1

Pantry

  • Mustardoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 20 cl
  • Vinegaroften in the pantry 1 tsp
  • Coarse saltoften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 2 leaves
  • Peppercornsoften in the pantry 6

Allergens Mollusks, Eggs, Mustard

The step by step recipe

  1. Rinse the whelks several times in cold water, then put them in a pot of cold water with coarse salt, bay leaf, pepper, carrot and the green part of the leek.

    If you have time, let them purge for an hour in salted water, they come out cleaner.

  2. Bring to a boil and let simmer gently for 20 minutes, then let them cool slightly in their broth. 20 min

    Don't let them boil hard, they turn rubbery.

  3. Steam the potatoes in their skins until a knife slides through without resistance. 25 min

    Keep the skin on during cooking, it protects the flavor and you can peel it off easily afterward.

  4. Whisk the egg yolk with the mustard, salt and pepper, then pour in the oil in a thin stream while whisking, finish with the vinegar.

    If the mayonnaise breaks, start over with a spoonful of mustard and pour it on little by little.

  5. Drain the whelks, serve them warm with the mayonnaise, the peeled potatoes and the chopped parsley.

    A small pick or a knitting needle works well to get the meat out of the shells.

Our tips to get it right

  • Buy whelks that have already been purged at the fish counter, otherwise plan for an hour of soaking in salted water before cooking them.
  • Whisk the mayonnaise with every ingredient at room temperature, it comes together more easily and stays firmer.
  • Always keep some of the whelk cooking broth, it lets you reheat them gently without drying them out if you're not serving right away.

The variations

  • Swap the whelks for periwinkles for a platter that's quicker to shell, the cooking time drops to just 5 minutes.
  • For a shellfish free version, serve the same steamed potatoes and homemade mayonnaise with hard boiled eggs and a few raw vegetables.
  • To save time, make a simple mustard mayonnaise the day before, so all that's left on the day is cooking the whelks and potatoes.

What to serve it with

  • Country bread to mop up the mayonnaise
  • A glass of dry white wine
  • A simple green salad as a starter

Storage

Cooked whelks keep for 2 days in the fridge in their broth, in a sealed container. Homemade mayonnaise keeps for 1 day in the fridge, in a clean jar. Neither the whelks nor the mayonnaise freeze well, the best approach is to reheat them very gently or serve them cold the next day.

Questions about this dish

How do you know when whelks are properly cooked?

Whelks are done after 20 minutes of gentle simmering, never a hard boil. They stay firm to the bite but never rubbery if you respect that cooking time.

Can you prepare the whelks ahead of time?

Yes, you can cook them the day before and let them cool in their broth in the fridge. Take them out half an hour before serving so they come back to a pleasant warmth.

What if my mayonnaise doesn't come together?

Start over with a spoonful of mustard in a clean bowl and slowly pour your broken mayonnaise into it while whisking. It almost always comes back together this way.

Can you replace the whelks with another shellfish?

Periwinkles work very well and cook in just 5 minutes. Clams or pink shrimp are also good alternatives, with a shorter cooking time.

How long does it take to make whelks with mayonnaise and steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in whelks with mayonnaise and steamed potatoes?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does whelks with mayonnaise and steamed potatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, eggs, mustard. Always check the labels of the products you buy.

Egg recipes

See all

Fish and seafood dishes

See all