On the Iles de la Madeleine, whelks are called "bigorneaux," while sea snails or winkles, five times smaller than whelks, are called "borgaux" or "borlicocos." Either variety can be used in this recipe, though you will need more of the smaller winkles.

1. Cut the whelks up into pieces and sauté in the butter.
2. Deglaze the pan with the white wine. Flambé.
3. Add the Pernod and the cream.
4. Season.

Presentation

1. Prepare a mesclun salad and serve alongside the whelks, presented in a shell.
2. Alternately, garnish the whelks with a slice of lime and a slice of lemon twisted together with a rosemary branch in the centre.