Episode 313: Project Smoke Road Trip
Whelk Kebabs with Herbed OilSteven Raichlen
Whelk Kebabs with Herbed Oil
- Equipment: Cedar or bamboo skewers; foil grill shield
- 3 dozen fresh whelks (sea snails)
- Coarse salt
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh chives, minced
- 1/4 cup fresh flat-leaf parsley, minced
- 1 teaspoon fresh red pepper flakes
- Salt and freshly ground black pepper
Step 1: Soak the whelks in fresh water to purge.
Step 2: In the meantime, bring a large pot of salted water to a boil. Add the whelks and boil for 30 minutes. Drain and let cool. Using kitchen tweezers or a fork, remove the meat from the spiral shells. Slice off the hard operculum and discard any bits of the hood or intestinal tract that are clinging to the meat.
Step 3: Thread the meat on skewers leaving enough skewer exposed to make a handle.
Step 4: Make the herbed oil: Combine the olive oil, garlic, chives, parsley, and red pepper flakes. Season with salt and pepper.
Step 5: Set up your grill for direct grilling and preheat to medium-high. When ready to cook, brush and oil the grill grate. Lay the grill shield on one edge of the grill and arrange the skewers on the grill grate; protect the handles by laying them over the grill shield.
Step 6: Brush the kebabs with the herbed oil. Grill the kebabs until nicely browned, about 6 minutes total. (Remember, the snails have been precooked so they won’t take long on the grill.) Before serving, brush the kebabs one final time with the herbed oil. Serve immediately.
Our thanks to the sponsors of Project Smoke Season 3:
Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.