Rapa Whelks in Cream Sauce
Another delightful seafood dish — cook only the best! Of course, it's not always easy to get fresh rapa whelks. But these days plenty of stores carry this delicious shellfish, so tracking it down is no longer a problem. Give it a try! (Rapa whelks are a large sea snail, similar in taste and texture to conch or whelk.)
Julia
Recipe author
Rapa Whelks in Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 %
10 g
Fats 50 %
12 g
Carbohydrates 8 %
2 g
176 kcal
GI:
100
/
0
/
0
- First, thaw the rapa whelks and cut them into medium pieces, and slice the onion into half-rings. Heat a skillet with the vegetable oil and cook the onion in it for three minutes. Then add the whelks, season with salt and pepper, and fry for another three minutes. Next, pour in the cream. Stirring regularly, keep cooking for another three minutes. Once those three minutes are up, take the pan off the heat — cooking them any longer will turn the meat rubbery. Transfer the whelks to a plate. Garnish with lemon, fresh herbs, and olives, or however you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream (20% fat) - 300 kcal/100g
- Cream (10% fat) - 120 kcal/100g
- Cream - 300 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
- Rapa whelks - 77 kcal/100g
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