ESCARGOT WITH GARLIC BUTTER

By jarren

Ingredients

• 1 lb ( 4 sticks) unsalted butter, softened to room temperature
• 4 garlic cloves, finely chopped (1/4 cup)
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped chives
• 1/4 chopped basil
• 2 tbsp chopped thyme
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 quart of water
• 1 lb escargots, canned, rinsed thoroughly

Preparation

Step 1

Preheat the broiler. Combine the softened butter with the garlic, parsley, chives, basil, thyme, lemon juice, salt, and pepper. This can be one with a standing electric mixer using the paddle attachment, or by hand with a wooden spoon. After the herbs are thoroughly combined, chill the compound butter until needed.

Bring the water to a boil and add the snails. Reduce the heat to a simmer and cook for 8 minutes. Drain. The snails can now be either tucked into a shell or set into escargot dishes, or put into a medium gratin dish.
Too each snail with a tablespoon-size scoop of the herb butter. If using shells, set them into an ovenproof casserole or baking dish.

Slide the escargot dishes or the gratin dish into the broiler for 5 to 8 minutes, until the butter is bubbling hot. Serve straight from the broiler with a good crusty bread so as not to miss one drop of garlic butter.