Escargot with Parsley Butter

By polloazul

Ingredients

• 24 snails
• 1 shallot, thinly sliced
• 1/2 cup white wine
• 1 head of garlic, peeled
• 1 oz flat parsley leaves
• 4 oz butter
• Salt and pepper
• baguette slices
• snail shells (optional)

Preparation

Step 1

In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer, then cook for 15 minutes. Drain and set the snails aside.

Combine the garlic and parsley in a food processor and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.

Place a snail in each shell and then fill the shell to the top with the parsley butter. Preheat the oven broiler, place the snails in a baking dish, and broil until the butter is sizzling. Serve immediately with baguette slices.

If you don’t have shells, line a sauté pan with baguette slices, add the parsley butter, and melt over high heat. When the butter is melted, add the snails. As soon as the butter is sizzling, remove from the oven and serve immediately.