Escargot with Garlic Butter
Escargot with Garlic Butter

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, escargot with garlic butter. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

Escargot with Garlic Butter is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Escargot with Garlic Butter is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook escargot with garlic butter using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Escargot with Garlic Butter:
  1. Prepare 24 Canned Escargot
  2. Prepare 6 Tbs Butter
  3. Make ready 2-3 Garlic Cloves, minced
  4. Take 1/2 Tsp Lemon Juice
  5. Make ready 1-2 Tsp Dried Parsley
  6. Take Grated Parmesan cheese to dust
  7. Prepare 2 Escargot Plates
  8. Take 2 slices French or Italian bread

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

Steps to make Escargot with Garlic Butter:
  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 don't 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

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. Serve with hot toasted french bread slices for soaking up the left over butter in the divots. 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. Beat in wine until combined well. Escargots served in the shell with herbed garlic butter.

So that’s going to wrap this up for this exceptional food escargot with garlic butter recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!