Rapana whelks stewed in sour cream
Description
Besides being healthy, rich in iodine and many minerals, seafood is also incredibly delicious, tender, and delicate. There’s no need to heavily season it with spices or invent complex sauces—just highlight its distinctive flavor and the dish is ready. This exquisite dish will make any table festive. Look, the appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. I rinse the whelks under running water. I pour water into a pot and put it on the heat. As soon as the water boils, I add the whelks, salt them, and cook for 2 minutes after it comes to a boil.
- 2
Step 2
2. I drain the water and cool the seafood, then carefully and easily remove them from the shells, clean the mollusk of the membrane, stomach, and intestines. I clean the remaining foot with a knife to remove sand and slime, and do the same with every shell.
- 3
Step 3
3. I drain the cooked rapana whelks in a colander and rinse them again, leave them briefly to let the water drain off, then cut them into small pieces.
- 4
Step 4
4. Peel and wash the onion, dice it into small cubes. Put a skillet on the heat, warm it with sunflower oil, and sauté until golden, then add the mussels. Season with salt and pepper to taste. Add sour cream and cook for another 5 minutes.
- 5
Step 5
5. Cool the finished seafood and transfer it to storage. Or serve it hot at the table with fresh herbs.