Escargots in Garlic and Parsley Butter

If you haven't tried this dish, you haven't experienced the full potential of escargot

Escargots and butter is a match made in French Heaven, but trying giving your dish a boost with some parsley and garlic.

This recipe is courtesy of Cooking Channel.

3
Servings
1026
Calories Per Serving
Deliver Ingredients

Notes

Gratin dishes are a helpful tool for this recipe.

Ingredients

For the escargots

  • 3 Tablespoons butter
  • 4 Ounces shallots, finely minced
  • 36 Wild Burgundy snails, removed from shells, rinsed
  • 1 Head garlic, peeled and finely chopped
  • 1 Bunch fresh parsley, chopped
  • 1 Small brioche, sliced and cut into 36 quarter-size circles
  • Kosher salt and freshly ground pepper

For the garlic and parsley butter

  • 1 Pound butter, room temperature (soft)
  • 2 Teaspoons fine sea salt
  • 1 Teaspoon freshly ground pepper
  • 1 Bunch fresh flat Italian parsley, chopped
  • 1 Head garlic, peeled and chopped
  • 1/4 Bunch fresh tarragon, chopped

Directions

For the escargots

Preheat the oven to 350 degrees F.

Melt the butter in a saute pan over low heat and add the shallots, snails, and garlic.

Slowly saute for 10 minutes.

Season with salt and pepper, and then stir in the parsley.

Set aside and let cool.

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.

Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim.

Top each snail with a fine brioche crouton.

Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes.

Serve and enjoy!

Nutritional Facts

Total Fat
52g
74%
Sugar
55g
61%
Saturated Fat
28g
100%
Cholesterol
25mg
8%
Carbohydrate, by difference
121g
93%
Protein
21g
46%
Vitamin A, RAE
13µg
2%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
237mg
24%
Choline, total
58mg
14%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Folate, total
81µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
140mg
44%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
457mg
65%
Selenium, Se
26µg
47%
Sodium, Na
416mg
28%
Water
7g
0%
Zinc, Zn
3mg
38%

Escargot Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Escargot Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!