Periwinkles with Vermouth and Shallots and Herbed Butter Dipping Sauce

Name: Periwinkles with Vermouth and Shallots and Herbed Butter Dipping Sauce
Ingredients: 1 pound (455 gr.) live Periwinkle snails rinsed in cold water and drained. (If they’re dead, they’ll slide out of their shells. Discard dead ones. The live ones will cling tightly to their shells); 2 shallots thinly sliced; 2 tablespoons (30 ml.) of butter for the Periwinkles, and a stick of butter for the dipping sauce; 2 teaspoons (10 ml.) Spice Island Italian Seasoning; 1 teaspoon (5 ml.) garlic seasoning; 1 cup (240 ml.) dry Vermouth

Periwinkles with Vermouth and Shallots and Herbed Butter Dipping Sauce was pinched from <a href="http://www.thetasteoforegon.com/2009/10/hard-work-but-worth-the-effort-%e2%80%94-periwinkles/" target="_blank">www.thetasteoforegon.com.</a>

INGREDIENTS

•

1 pound (455 gr.) live Periwinkle snails rinsed in cold water and drained. (If they’re dead, they’ll slide out of their shells. Discard dead ones. The live ones will cling tightly to their shells)

•

2 shallots thinly sliced

•

2 tablespoons (30 ml.) of butter for the Periwinkles, and a stick of butter for the dipping sauce

•

2 teaspoons (10 ml.) Spice Island Italian Seasoning

•

1 teaspoon (5 ml.) garlic seasoning

•

1 cup (240 ml.) dry Vermouth

Go To Recipe

review