Escargots in Parsley-Garlic Butter Sauce

1. 1

   Heat 2 teaspoons of butter in a saucepan over low heat.

2. 2

   Add the garlic and cook, stirring constantly, for 1 minute.

3. 3

   Scrape the mixture into a food processor and add the remaining butter, parsley and cream.

4. 4

   Process until smooth, scraping down the bowl's sides.

5. 5

   Mix in the salt and pepper.

6. 6

   Heat 1 tablespoon of the butter mixture in the saucepan over medium heat.

7. 7

   Add the escargots and cook for about 5 minutes.

8. 8

   Keep warm.

9. 9

   Place the remaining butter mixture in a small saucepan over very low heat.

10. 10

    Stir constantly until it liquefies but is thick and creamy.

11. 11

    Divide the escargots among 4 small dishes and pour the sauce over them.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.