Whelks & chantilly with bacon

Step 1: Whelks

1. Plunge the whelks into the water with 1 tablespoonful of coarse salt and 2 tablespoonfuls of vinegar for at least 1 hour. Wash the whelks in clean water, put them in a pressure cooker and cover with cold water.
2. Add to it the yellow onions, a handful of thyme, some salt and pepper. Bring everything to the boil for 20 min and turn off the heat, leaving the whelks in the pressure cooker for at least 2 hours.

Step 2: Cream with Smoked Bacon

1. Heat the cream and roughly chopped bacon in a saucepan with a pinch of salt and pepper. Cook on a low heat for 10 min. Mix everything in a blender and filter.
2. Put in the fridge for 1h.
3. When the cream is cold, whip it into chantilly and serve with the whelks.