Whelks stew with ginger and lemon thyme
Ingredients
Instructions
- 1 kg 500 whelks ready to cook
- 1 red pepper
- 1 yellow pepper
- 1 small green pepper
- 1 kg Tomatoes
- 50 g Ginger root
- 10 cl Olive oil
- 1 onion
- 4 garlic cloves
- 4 sprigs of lemon thyme
- 1 bouquet garni
- Salt
- Pepper
- Wash and remove the seeds from the peppers. Cut them into strips and then into small dice.
- Peel and grate the ginger. Chop the pepper. Wash, pat dry and thin the thyme.
- Plunge the tomatoes for 1 minute in boiling water to peel them more easily.
- Peel and mince the garlic and onion separately.
- Brown in a pan, the olive oil, the onion, the peppers and the chilli for 10 min, stirring.
- Put the whelks in a saucepan with the garlic, tomatoes, ginger and bouquet garni.
- Season with salt and pepper and cook for 15 minutes. Remove the bouquet garni. Sprinkle with thyme.
- Serve the whelks hot or cold with the hot pepper fondue.
Whelks stew with ginger and lemon thyme
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Whelks stew with ginger and lemon thyme Recipe – Whelks stew with ginger and lemon thyme Recipes
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