Both are univalves with ribbed spiral shells and a similar appearance to a snail.
They can grow up to 12cm. The meat is juicy with a strong flavour, and a chewy
texture. Whelk meat is often sold cooked, but if raw, soak for several hours in salty
water, before steaming for 5minutes. Serve with lemon juice, salt and pepper or
with the traditional malt vinegar and a winkle picker. Winkles are a similar shape to
Whelks, but rarely grow beyond 3cm and have much darker coloured shells. Cook
in the same way.