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1ouncegarlicabout 7 cloves, germ (the green sprout) removed
1 ½ouncesflat-leaf parsleyabout 1/2 bunch, heavy stems removed
8ounces2 sticks soft unsalted butter
Salt
¼teaspoonground black pepper
Pinchcayenne
1poundwhelksabout 12, the smaller the better, scrubbed
Instructions
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.
