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1
Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
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2
In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice.
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3
Mix all ingredients well with a small spoon.
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4
Lightly season butter with salt and pepper, until desired taste is achieved.
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5
When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot.
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6
If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
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7
Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells.
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8
While the shells are in the fridge, set the oven to 350 degrees F.
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9
When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan.
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10
If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible.
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11
Cook snails for 15 minutes, max.
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12
Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
