Escargot With Garlic-Parsley Butter Recipe

Name: Escargot With Garlic-Parsley Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) European-style butter, room temperature; 1 tablespoon dry white wine; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch of ground nutmeg; 12 garlic cloves, very finely chopped; 1 large shallot, finely chopped; 3/4 cup finely chopped parsley; 24 large empty escargots shells; 24 extra-large canned escargots, preferably from Burgundy

Servings: persons

1 cup (2 sticks) European-style butter, room temperature
1 tablespoon dry white wine
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg
12 garlic cloves, very finely chopped
1 large shallot, finely chopped
3/4 cup finely chopped parsley
24 large empty escargots shells
24 extra-large canned escargots, preferably from Burgundy

1
Preheat oven to 450u00b0F. 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. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
2
Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10-15 minutes.
3
Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

870

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (2 sticks) European-style butter, room temperature, 1 tablespoon dry white wine, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Escargot With Garlic-Parsley Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escargot With Garlic-Parsley Butter

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