Recipe: Tasty Escargot with Garlic Butter

Recipe: Tasty Escargot with Garlic Butter Delicious, fresh and tasty.

Escargot with Garlic Butter. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Mix together the butter, sea salt, pepper, parsley, garlic, and tarragon in a blender until very smooth.

Serve with hot toasted french bread slices for soaking up the left over butter in the divots.

Suburbanwok A recipe for Classic French Escargot with a parsley garlic butter in a shell or covered in puff pastry, make them however you'd like!

People tend to stick their nose up at those "snails" but delight in a bowl of freshly seared scallops.

You can have Escargot with Garlic Butter using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Escargot with Garlic Butter

1. Prepare of Canned Escargot.

2. Prepare of Butter.

3. Prepare of Garlic Cloves, minced.

4. You need of Lemon Juice.

5. It’s of Dried Parsley.

6. You need of Grated Parmesan cheese to dust.

7. Prepare of Escargot Plates.

8. You need of French or Italian bread.

Read on to learn more about why YOU might be a closet escargot fan!

For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth.

Season with more salt and pepper, if needed.

Top each snail with a fine brioche crouton.

Escargot with Garlic Butter step by step

1. Drain the Escargot and rinse in very hot water for 30 seconds. Place a sheetpan into an oven and preheat to 375.

2. Melt the butter and gently cook the garlic but dont allow to color.

3. Mix in the lemon juice, parsley, and escargot.

4. Gently cook for 2-3 minutes the place 2 escargot in each dish indentation.

5. Pour butter over each and top with Grated Parmesan cheese.

6. Bake at 375 for 15 minutes until bubbly, take out and serve..

7. Serve with a Chardannay.

Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it.

Swathed in herb and garlic butter, ready to slurp down with a glass of white Burgundy.

When I say escargot I mean the classic French preparation of snails that began in the vineyards of Burgundy, where snails fat from a summer and fall of furious and fairly constant snacking would set themselves to hibernate for the winter and instead get plucked from their hiding places under rocks and along.

Escargots served in the shell with herbed garlic butter.

Just pop it in the oven, and voila!