Escargot With Garlic and Parsley Butter - CD Recipes -
Cooking District Recipes

Escargot With Garlic and Parsley Butter

Categories: Appetizers, Seafood
4 serving
Step 1
1 cup •  Butter (2 sticks) • room temperature
1 tbsp •  Dry white wine
1 1/2 tsp • Salt
1/2 tsp • Black Pepper
10 clove • Garlic • finely chopped
1 each • Large shallot • finely chopped
3/4 cup •  Parsley • finely chopped
24 each • Escargot shells
24 each •  Extra large canned escargots
Preheat oven to 450. In a medium bowl, beat butter with electric mixer set to medium until smooth. Turn motor off and add wine, salt, pepper. Beat on medium until all well mixed. Reduce to low speed, add garlic, shallot, and parsley. Mix until all blended. Place butter mixture into a disposable pastry bag. You can also use a resealable plastic bag with one corner snipped off.
Step 2
Arrange shells in a shallow 2-qt. baking dish in a single layer. Pipe about 2 teaspoons of the garlic-parsley butter into each. Place one snail inside each shell. Pipe more of the butter mixture in to fill the shell and mound a little over the top. Bake until sizzling and garlic in butter cooks - about 10–15 minutes.


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