Whelk with garlic butter


200gr  butter    
4 cloves garlic and crusyes    
salt and black pepper ground  
1 kg whelks    
200ml white wine    
1 no red onion and dices    
4 no red chillies sliced    
1 small bunch parsley chopped


  1. Put the butter in a saucepan and melt until it just to foam, add the garlic and remove out the heat. Add a pinch of salt to season and set aside.
  2. Put the whelks with the white wine, onion and 200ml of water in a pot and set over a medium heat. Cover and bring to a simmer for 5 min
  3. Add chillies, parsley and a pinch of salt and pepper, Toss together to combine.
  4. Spoon the whelks into the bowl and serve with a side of the hot garlic butter for dipping them into.