Storing
Live whelks should be emptied of their excess liquid, wrapped in a damp cloth and eaten within 24 hours. 
To freeze whelks, immediately after buying them empty out the excess liquid and place into airtight packages. Consume within a month for optimal freshness. 

Preparing
Because of their large opening and short canal, it’s easy to extract the meat from the shell. If you’ve collected the whelks yourself, remove the digestive gland and keep only the muscle to be safe. The gland contains toxins, a property peculiar to whelks.

Cooking
Whelks need to be cooked for only a very short time, otherwise they toughen. They love spices and escargot butter. They’re often available in jars in a vinegary brine.

Basic cooking: place the whelks in a saucepan and add water to cover them by 1 cm (1/2”). Add a sprig of thyme and a bay leaf. Bring to a boil and cook at a bare simmer.

Since the whelk has a wide orifice and a short duct, it is easy to extract the mollusk from the shell.

The English and Italians are the most avid consumers of whelks.

Whelks require only a very short cooking time, otherwise the flesh has a tendency to toughen. They can often be obtained in jars, packed in vinegar and water.