Recipe: Delicious Escargot with Garlic Butter

Escargot with Garlic Butter. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Making Snails in Garlic butter is actually really easy and can be made at home with just a few ingredients. of course the hardest part sometimes is to find the snails. I eat most anything, and especially take a liking to items of food that normally cause a crinkly nosed "eeewwww" from most, as evidenced by this post.

Top each snail with a fine brioche crouton. The Escargot recipe in garlic butter is a classic French appetizer that can be easily made at home. if you are looking to impress your friends with an exotic starter, then this dish is perfect for you. in order to complete that recipe you will need to buy the snails as well as a pack of snail shells. Add one escargot inside each mushroom cap. You can have Escargot with Garlic Butter using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Escargot with Garlic Butter

1. Prepare 24 of Canned Escargot.
2. It's 6 Tbs of Butter.
3. You need 2-3 of Garlic Cloves, minced.
4. It's 1/2 Tsp of Lemon Juice.
5. It's 1-2 Tsp of Dried Parsley.
6. Prepare of Grated Parmesan cheese to dust.
7. You need 2 of Escargot Plates.
8. It's 2 slices of French or Italian bread.

Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps. View top rated Escargot in garlic butter recipes with ratings and reviews. Garlic Parmesan Escargot, Ingredients: Escargot Snails - Turns out, they're right by the anchovies at my market. Butter - Use real butter, the good stuff, 'cause you're going to really taste the buttery goodness.

Escargot with Garlic Butter step by step

1. Drain the Escargot and rinse in very hot water for 30 seconds. Place a sheetpan into an oven and preheat to 375.
2. Melt the butter and gently cook the garlic but don't allow to color.
3. Mix in the lemon juice, parsley, and escargot.
4. Gently cook for 2-3 minutes the place 2 escargot in each dish indentation.
5. Pour butter over each and top with Grated Parmesan cheese.
6. Bake at 375 for 15 minutes until bubbly, take out and serve..
7. Serve with a Chardannay.

Garlic - mince up a nice, big clove! Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps. I have always made the escargot with the shells and garlic butter. I tried this one for a change but do prefer my original. I found that I wanted the garlic butter for dipping and the puff pastry absorbed all of the butter.

Share :