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1
Place fingerling potatoes in a saucepan with water to cover, bring to boil and simmer until tender, 15 to 20 minutes.
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2
Drain and reserve.
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3
Meanwhile, bring 4 quarts water to a boil, add 1 tablespoon salt and whelks.
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4
Boil 4 minutes.
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5
Drain and shock in cold water.
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6
Use a small fork to pull meat out of shells.
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7
Discard flat hard piece covering one end and 1/2 inch or so of the very dark part at the other end, the intestine.
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8
Set aside.
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9
Place a 4-quart saucepan on medium heat; add butter and oil.
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10
When butter has melted, add onion, garlic, bouquet garni and mustard seeds.
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11
Cook until onion is soft but not brown.
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12
Stir in Yukon Gold potatoes, cook 1 minute, then add stock.
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13
Add whelk meat.
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14
Bring to simmer and cook on low, partly covered, 20 minutes.
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15
Remove whelk meat.
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16
Add milk to pot and simmer 10 minutes, until potatoes are very soft.
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17
Chop meat in 1/4-inch dice.
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18
Peel fingerling potatoes and slice 1/4-inch thick.
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19
Discard bouquet garni.
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20
Puree soup in a blender, in 4 batches about 2 cups each.
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21
Wash and dry saucepan and return soup to it.
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22
Bring soup to gentle simmer.
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23
Season with lemon juice, salt and cayenne.
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24
Stir in chives, parsley, whelk meat and fingerlings.
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25
Reheat and serve.
