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bulot
whelk or sea snail
Whelks are often served along France’s Atlantic coast as an assiette de bulots à l'aïoli (steamed or boiled whelks with a bowl of garlic mayonnaise for dipping).
Other names fot them are buccin, gros buccin and bourgot.
Text © Dana Facaros
Image by Huiskamergeleerde at Dutch Wikipedia