Escargots in Parsley-Garlic Butter Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, at room temperature
- 5large cloves garlic, peeled and minced
- ½cup Italian parsley
- ÂĽcup heavy cream
- Âľteaspoon kosher salt
- Freshly ground pepper to taste
- 27-ounce cans shelled escargots, drained
Nutritional analysis per serving (4 servings)
357 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 17 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
- Step 2
Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.
Private Notes
Comments
My husband loved this - I had to order snails online. I didn't get the same delicious flavor that I've had in French restaurants - but it was fun to have as an appetizer for a special dinner for my husband.
A drop (or three) of pernod/ricard or other pastis (if you come across Henri Bardouin jump on it it's crazy good) will move you where you want to be re : French flavor. in step 1 after you cook the garlic.
Wondering if anyone has made these in ramikins. I have so many ramikins that don't get enough use and am therefore reluctant to purchase escargot dishes that'll get even less use.
There is no requirement for escargot-specific dishes. You can certainly serve these in ramekins.
My husband loved this - I had to order snails online. I didn't get the same delicious flavor that I've had in French restaurants - but it was fun to have as an appetizer for a special dinner for my husband.
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