{"id":19786,"date":"2016-04-15T23:50:15","date_gmt":"2016-04-15T21:50:15","guid":{"rendered":"https:\/\/www.yachter.fr\/non-categorise\/to-boost-sales-as-an-aperitif-whelks-become-sea-hazelnuts\/"},"modified":"2016-04-15T23:50:15","modified_gmt":"2016-04-15T21:50:15","slug":"to-boost-sales-as-an-aperitif-whelks-become-sea-hazelnuts","status":"publish","type":"post","link":"https:\/\/www.yachter.fr\/en\/unusual\/to-boost-sales-as-an-aperitif-whelks-become-sea-hazelnuts\/","title":{"rendered":"To boost sales, as an aperitif, whelks become sea hazelnuts."},"content":{"rendered":"

The whelk becomes a hazelnut: it’s not information that’s going to turn the world upside down!<\/p>\n

The fishermen of Agde and Le Grau-du-Roi have decided to give the Nassarius mutabilis or whelk a new name, the Mediterranean hazelnut, to better sell it on French markets.<\/p>\n

This small sea snail, fished for the last five years on the Languedoc coast, is in fact a whelk, of which the Languedoc coast harbors considerable quantities, never before exploited.<\/p>\n

But it does allow us to make a gastronomic foray that smacks of aperitifs in the sunshine:<\/p>\n

In fact, Spaniards and Italians eat a great deal of the bug, which, when scalded with a handful of spices in a short broth, is a delight, once cooled, in aperitifs with mayonnaise, rouille or aioli.<\/p>\n

Goes perfectly with a white wine, dry if possible; choose them small, it’s more pleasant.<\/p>\n","protected":false},"excerpt":{"rendered":"

The whelk becomes a hazelnut: it’s not information that’s going to turn the world upside down! 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