This is the secret code name for Garlic-Parsley Butter. A transformative sauce that will shut down your left ventricle and make you shudder with delight at the same time. The elixer that enhances every type of seafood imaginable. You have probably encountered its more formal cousins in your restaurant outings – butter sauces spashed with white wine and garlic for little neck clams, perhaps a dash of lemon juice in the mix. I, however, have redacted the unnecessary distractions to distill the pure essence of savory indulgence. Just three ingredients – garlic, parsley, and butter. Everything else is extraneous. Here’s how to do it:
4-5 cloves of garlic, peeled
1 stick salted butter
1 bunch Italian parsley
Remove parsley leaves from stems. Swish in water to remove any unnecessary grit or sand. Chop finely. Finely chop garlic. Add garlic and parsley to a small saucepan or frying pan (I prefer a frying pan). Add butter. Turn flame on low. Once butter starts to melt keep your eye on the sauce so it doesn’t burn. By the time the butter melts the “raw” taste of the garlic will be cooked off. Let the sauce bubble for a few moments, but don’t allow the butter to brown.
Serve with grilled lobster, grilled little neck clams, mussels, crab legs, etc. Drizzle any leftover sauce on steaks, grilled veggies, etc. Mop it up with some bread (my husband’s secret indulgence). You will not be physically healthier for having done this, but mentally you’ll be able to skip your next appointment on the couch and instead of seeking inner peace or searching for your chakras, you will have found the perfect focal point for summer dining. Trust me.