ESCARGOT APPETIZER RECIPES

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
• Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
• Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
• Available at Dean & Deluca (212-226-6800).

Steps:

• Preheat the oven to 350 degrees F. 
• For the escargots: 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!