By evie
Escargots butter
5 steps
Prep:15minCook:10min
If using unsalted butter add about 1/4 tsp salt to mix. If using salted butter no extra salt needed. Be generous with the parsley, Recipe calls for 2 tbsp but 3 is okay too. This should be sufficient for 18 or so escargots. Any extra can be used on vegetables or smeared over a grilled steak. This freezes well: just use plastic wrap roll butter into a log. BE SURE to place escargots on paper towel after you drain them from can. Excess moisture could cause escargot to "pop" out of crocks while cooking due to the effect of the steam.
Updated at: Thu, 17 Aug 2023 02:27:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
1
Low
Nutrition per serving
Calories424 kcal (21%)
Total Fat46 g (66%)
Carbs4.1 g (2%)
Sugars0.7 g (1%)
Protein1.3 g (3%)
Sodium426.6 mg (21%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Chop the shallot, parsley and garlic and place all ingredients in food processor. Pulse until everything is finely chopped, stopping the processor several time to scrape the sides.
Step 2
If using shells, stuff one escargot in each shells and then cover with butter
Step 3
if using crock, place one escargot in each hole and top with about 1/2 tbsp of butter
Step 4
Bake in 375 oven for 8 to 10 minutes. Butter should sizzle. Do not overcook or escargots will be tough.
Step 5
serve with French bread such as baguette.
Notes
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