GARLIC PARSLEY BUTTER RECIPES

Name: Escargots in Garlic and Parsley Butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Ingredients: 3 tablespoons butter; 4 ounces finely minced shallots; 36 wild Burgundy snails, removed from shells, rinsed; 1 head garlic, peeled and finely choppedu00A0u00A0; Kosher salt and freshly ground pepper; 1 bunch fresh parsley, chopped; 1/4 bunch fresh tarragon, choppedu00A0; 1 small brioche, sliced and cut into 36 quarter-size circles; 1 pound butter, room temperature (soft); 2 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; 1 bunch fresh flat Italian parsley, chopped; 1/2 head garlic, peeled and choppedu00A0

ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...

Escargots in Garlic and Parsley Butter : Recipes : Cooking ... image

Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 13

Ingredients

3 tablespoons butter
4 ounces finely minced shallots
36 wild Burgundy snails, removed from shells, rinsed
1 head garlic, peeled and finely chopped
Kosher salt and freshly ground pepper
1 bunch fresh parsley, chopped
1/4 bunch fresh tarragon, chopped
1 small brioche, sliced and cut into 36 quarter-size circles
1 pound butter, room temperature (soft)
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 bunch fresh flat Italian parsley, chopped
1/2 head garlic, peeled and chopped

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!

ESCARGOT WITH GARLIC-PARSLEY BUTTER RECIPE | BON APPéTIT

Escargot with Garlic-Parsley Butter Recipe | Bon Appétit image

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon.com. This recipe is worth the wait.

Provided by Ludo Lefebvre

Yield 4 Servings

Number Of Ingredients 10

Ingredients

1 cup (2 sticks) European-style butter, room temperature
1 tablespoon dry white wine
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Pinch of ground nutmeg
12 garlic cloves, very finely chopped
1 large shallot, finely chopped
¾ cup finely chopped parsley
24 large empty escargots shells
24 extra-large canned escargots, preferably from Burgundy

Steps:

Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

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