Escargot with Garlic Butter
Escargot with Garlic Butter

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, escargot with garlic butter. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. One of my favorite french dishes. Escargots with garlic and parsley butter.

Escargot with Garlic Butter is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Escargot with Garlic Butter is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook escargot with garlic butter using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Escargot with Garlic Butter:
  1. Prepare 24 Canned Escargot
  2. Make ready 6 Tbs Butter
  3. Take 2-3 Garlic Cloves, minced
  4. Get 1/2 Tsp Lemon Juice
  5. Make ready 1-2 Tsp Dried Parsley
  6. Make ready Grated Parmesan cheese to dust
  7. Make ready 2 Escargot Plates
  8. Take 2 slices French or Italian bread

Serve snails on a platter, with bread to soak up the. Add one escargot inside each mushroom cap. Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps. Garlic Parmesan Escargot, Ingredients: Escargot Snails - Turns out, they're right by the anchovies at my market.

Steps to make Escargot with Garlic Butter:
  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

Butter - Use real butter, the good stuff, 'cause you're going to really taste the buttery goodness. 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.

So that is going to wrap it up with this exceptional food escargot with garlic butter recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!