Sophie's Recipe Pages
This recipe page is being brought to you by Sophie Valtat and Man and Mollusc

Home
Page
Site
Map
General
Zone
Internet
Resource
Zone
Kid's
Zone
Teacher's
Zone
Malacology
Zone
Search
Mysteries
What's New
Mollusc
of the
Moment
Guest Book
Contact
Me

Bulots au court-bouillon

Ó la fašon de Jacques Thorel

 

Species and Author:

Buccinum undatum (Linnaeus,1758)
Family: Buccinidae

Common Names:

 

in French bulot ; in "Belgian" escargot de Bruxelles ; in English Common Northern Whelk

Quantity required:

1/2 kg of bulots
Mollusc Preparation
  • The taste of the bulots is rather robust so we eat them with some garlic mayonnaise or with a spicy court-bouillon as in this recipe.
  • When you buy these snails, have a good smell: if they smell bad , they are not so fresh so forget about them. These snails must be very alive.
  • When you get these snails home, rinse them well under a lot of fresh water. Some people soak them in salt water for three to four hours so they purify (disgorge) themselves. .. I don't do this and usually don't have any trouble.

 

Recipe
Ingredients
Method
 
  • 1/2 kg of bulots
  • 1 1/2 liter water

  • 1 glass of dry cider
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp black pepper, grain, not powder
  • 1 shard star anise
  • 1 thin slice of fresh ginger
  • 1 leave of laurel
  • some leaves of thyme and little fresh parsley
  • 3 slices of lemon, 1 zest of orange
  • salt to taste

This recipe is very easy to do !

Once the bulots are cleaned and ready, put them in cold water (1 1/2 l)

Then add the cider and all the other ingredients, Add salt to taste and heat until it's boiling. Spume when necessary, and let it cook for 40 min with little shivers.

When the snails are cooked, let them cool off in the cooking juice: this is very important as the snails will then be favored by the court-bouillon spices.

Once cold you'll eat them with tooth picks Everything but the opercula is edible !

 
Trivia
 
  • This recipe is from Jacques Thorel's Atlantiques, ed. Hachette, 1998.
    Jacques Torel is a French chef from Brittany. I'm one of his fans ! He's got a restaurant : Auberge bretonne, La Roche Bernard.
    If you are interested in you can buy some of his books here :
    Careful, it's in French !
 
To Top of Page

Please use your BACK button to navigate back to where you were or

Return to Recipe
Page Inedx
Return to Article Page Index