Whelks and winkles should really be purged in clean (clear) sea water prior to cooking (think sea snail eating dead crab, starfish etc.). I've done the garden snail thing but as already mentioned above, I thought they were only as good as the garlic they were cooked in. The only tricks I could pass forward are, after purging, starve the snails for a few days to reduce the slime and use plenty of salt in the cooking stock.
Have a go and see what you make of them.
Have a go and see what you make of them.
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