ESCARGOTS IN PARSLEY-GARLIC BUTTER SAUCE

Escargots in Parsley-Garlic Butter Sauce image

Provided by Molly O'Neill

Time 15m

Yield Four first-course servings

Number Of Ingredients 7

Ingredients

1/2 cup unsalted butter, at room temperature
5 large cloves garlic, peeled and minced
1/2 cup Italian parsley
1/4 cup heavy cream
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 7-ounce cans shelled escargots, drained

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