Best Creamy Garlic Escargot Recipes
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Four first-course servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
- Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 364 milligrams, Sugar 1 gram, TransFat 1 gram
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