The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. Makes 1/2 cup. ZWT REGION: USA.
- Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
- Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.
This was good. I used it to make Shrimp-cargot, but it could have used more of a garlic flavor.
Yummo! I used this with periwinkles which I'd never tried before and also spread a little over french bread and grilled. Even for those that don't like the idea of snails it makes a really great alternative to traditional garlic bread and I think for garlic lovers would be good spread over most meats and seafoods.