Whelks with onions in creamy sauce

Prepare the meat of the scampi (400 g). Remove the insides. Rinse and dry. Cut into large pieces.

Slice the onion (1 piece) into feathers. Chop the garlic (2 cloves). Coarsely chop the oyster mushrooms (100 g). Separate the thyme leaves (a few sprigs).

Heat olive oil (1 tbsp) in a pan. Add butter (20 g). Melt it. Add the onion and garlic. Sauté for 3–4 minutes until soft.

Add the mushrooms. Season with salt (to taste). Add thyme. Cook for 5–7 minutes until the moisture evaporates.

Remove from heat. Add smoked paprika (1/4 tsp). Stir. Set aside. Wipe the pan clean. Reheat olive oil (1 tsp) and butter (20 g).

Add the scampi. Cook over medium-high heat for 2–3 minutes, stirring actively to evaporate the liquid.

Pour in white wine (50 ml). Cook for another 2–3 minutes until the alcohol evaporates.

Return the mushrooms and onion to the pan. Stir. Pour in cream (200 ml). Reduce heat. Crumble blue cheese (30 g).

Cook for 2–3 minutes until the cheese melts and the sauce thickens slightly. Do not overcook to avoid making the scampi tough. Remove from heat. Stir. Serve immediately.