Grilled whelks | fresh mayonnaise | parsley

4 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the Yakitori bars.

Preparation

• For the fresh mayonnaise, put 2 egg yolks in a bowl with the mustard and vinegar and mix well with a whisk, now stir little by little the oil into the yolks until you get a firm mayonnaise. Season with salt and pepper and add finely chopped parsley. 
   
• Prepare the broth. First carefully rinse the whelks under running water to remove all sand and dirt. Add the whelks to the stock and bring everything to a boil. Once the boiling point is reached, continue simmering the whelks on a low heat until cooked (about 15 to 20 minutes in total). Let them cool in the cooking liquid. 
   
• Remove the whelks from the shell with a tweezer and skewer them per 3 with 2 skewers. Grill them over the hot Binchotan until they start to colour.
   
• Serve the whelks with the parsley mayonnaise.
  
  
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