Chuck and the First Peoples' Kitchen

Garlic Whelks

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  • 6 whelks in brine, rinsed and drained
  • ⅓ cup unsalted butter
  • 1 small shallot, thinly sliced
  • 4 fat cloves of garlic, smashed and chopped
  • 2 tablespoons chopped fresh parsley
  • ⅓ cup breadcrumbs
  • ½ teaspoon kosher salt


  1. Preheat your oven to 375°F.
  2. Cut the whelks in half and set aside.
  3. Place a medium saucepot over medium high heat and add the butter. Once the butter has fully melted and is foaming, add the shallot and cook for 1 minute.
  4. Turn the heat down to medium and add the garlic and cook for another minute. Add the whelks and remove it from the heat.
  5. Get 2 escargot dishes with 6 holes in each. Place each piece of whelk, with some of the shallots and garlic, into the holes of the escargot dishes, being careful to leave most of the butter in the pot.
  6. Mix the parsley, breadcrumbs, and the salt in a small bowl and pour over the butter and mix well.<
  7. Put about 2 teaspoons of the breadcrumbs over each piece of whelk.
  8. Bake for 10-15 minutes until the breadcrumbs are golden brown.