First course - cold seafood platter

We start with the first course with a typical French Christmas dish, a cold seafood platter with fresh oyster, whelk and tiger prawn served with aioli & shallots vinegar.

This is my first time trying whelk (also known as bulot) from France, its a type of sea snail that commonly available as part of French seafood platters and it goes perfectly with a dab of aioli. Its has a briny sweet taste and a palatable chewy crunchy texture.