Galician whelks | The traditional caramuxo, fresh from the market. The whelk, known in Galicia as caramuxo, is a small mollusk that has an inevitable presence in the best tapas of Galician cuisine. Its intense flavor and characteristic texture make it the perfect appetizer to accompany a glass of Albariño.
How to cook whelks: Boil water with generous salt, bay leaf, and a bit of lemon. Add the whelks and cook for 5-7 minutes. They are eaten by piercing the meat with a toothpick and extracting it with a twist.
Storage: Keep refrigerated. Consume within 48 hours of receipt.
Origin: Galician coasts · FAO Zone 27 · Littorina littorea
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