Cayman Style Stew Whelks (Topshell)

Caymanian Style Stew Whelks (Top shell) Recipe

Whelk: This member of the gastropod branch of the mollusk family is a large marine snail. It has a beautiful spiraled shell and a rather tough but flavourful foot-like muscle. Whelk is naturally tough and must usually be tenderized by pounding. It benefits from brief, gentle cooking.

Cleaning & Preparation(cooking) of Whelks

Place Whelks in a boiling pot of water

Boil for 15-20 mins (This shrinks the meat so it can be removed easiest)

Let whelks cool until it can be handled by bare hands or heat gloves. Take a small paring knife or fork and pick out the meat from the shell. Next, remove & trim any dark parts and the round hornlike. After rinse & cleaning the whelk meat and cut into small bite-size pieces or smaller by hand or faster, use a food processor

Ingredients:

Serves 4 – 6 persons

3-4 dozen cleaned whelk meat (preferably larger size)

1 Medium Onion

1 Scotch Bonnet Pepper

2 cloves of Garlic

2 teaspoons salt

1⁄2 teaspoon Black pepper

1⁄2 teaspoon Season all (optional)

2 Coconuts of fresh milk or 1 Can

Hot pepper to taste – Scotch Bonnet recommended

3 – 5 Seasoning Peppers – Destemmed and diced

1/4 pound of butter

2 Cayman limes or limes

Cooking of Whelks

1. Add all ingredients, except flour, to the dutch pot and simmer (low heat) for 25 to 30 minutes to further tenderize.
2. Make sea pie while whelk meat is cooking. (This is optional)
3. You may add cleaned Scotch Bonnet pepper (seeds removed) and Seasoning peppers your desired amount for heat or a whole Scotch bonnet pepper(not burst) You may taste also while cooking for your desired salt level.
4. Mix flour with 1 cup water and pour it into the pot to thicken.
5. Make a dough with flour, a pinch of salt and water, so that you can roll out as thin as possible, then cut into 2 1/2” x2 1/2” squares. Let sit for half an hour then stretch squares to thin them out and add to whelk stew mixture. This is optional for a thicker stew. Juice of limes squeezed in is also optional or when the stew is served.
6. Add sea pie pieces and continue to cook for an additional 10 minutes. (optional)
7. Serve with White Rice or Rice & Peas and optional sides of Cassava, Pumpkin, Boil Breadfruit, Breadfruit or Potato salad, Cornbread, Fried ripe plantain

• Please note that Whelks are a protected species and have a season from Nov.1st – Jan.29th. Please DO NOT take from replenishment zones or Marine parks.