lso known as escargots de Bruxulles, bulots are an indelible part of the assiette de fruits de mer. In plain English: no good seafood platter is without whelks. Meaty with a decadent flavour of marine corruptionI buy them already boiled in court-bouillon, so the only thing I need to do is to pry the fleshy part out of the shell, dip it into home-made mayonnaise and consume with fresh baguette and chilled Muscadet.
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