Whelks With Parsley And Garlic Butter Recipes

WHELKS WITH PARSLEY AND GARLIC BUTTER

Steps:

• In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
• Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
• Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.

GARLIC PARSLEY BUTTER

Steps:

• Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

PARSLEY BUTTER

Steps:

• In a small bowl, combine all the ingredients. Refrigerate leftovers.

GARLIC AND PARSLEY HERB BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

WHELKS WITH ESCARGOT BUTTER

Steps:

• Prepare the escargot butter first. In a food processor, combine the butter, garlic, parsley, bread crumbs, almond powder, pastis, salt, pepper, and Tabasco and process until creamy. Scoop into a bowl, cover, and store in the fridge.
• Soak the whelks in cold water to cover for 2 hours, changing the water 2 or 3 times.
• Drain the whelks. In a small stockpot, bring the water and salt to a boil over high heat. Add the whelks, lower the heat to medium, and simmer for 15 minutes. While the whelks are cooking, remove the escargot butter from the fridge to soften, and preheat the oven to 450°F (230°C).
• When the whelks are ready, drain and let cool for 5 to 10 minutes, then rinse the shells. Using a fondue fork, remove the meats from the shells. Reserve the shells. Clean the meats by removing any muddy or sandy appendages, and then rinse the meats.
• Make 4 or 5 neat little slices, 1/4 inch (6 mm) deep across each meat, and carefully put the meats back into their shells. Dab a spackle of escargot butter on the opening of each whelk, effectively closing it shut. Place the whelks in a small gratin dish (from which you should eat them).
• Bake for 10 to 14 minutes, or until the butter is crackling and bubbling. Serve piping hot.