Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, escargot with garlic butter. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
One of my favorite french dishes. Escargots with garlic and parsley butter. Easy to prepare with simple ingredients.
Escargot with Garlic Butter is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Escargot with Garlic Butter is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook escargot with garlic butter using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Escargot with Garlic Butter:
- Get 24 Canned Escargot
- Take 6 Tbs Butter
- Get 2-3 Garlic Cloves, minced
- Make ready 1/2 Tsp Lemon Juice
- Make ready 1-2 Tsp Dried Parsley
- Prepare Grated Parmesan cheese to dust
- Prepare 2 Escargot Plates
- Prepare 2 slices French or Italian bread
Snails are baked in a simple, yet delicious garlic and herb butter. Escargot is a French delicacy made of land snails and is typically served as an appetizer. Put a blob of garlic butter over the top of the snail and smooth the butter over. Place the snails an equal distance apart on a baking sheet, or place them in a traditional escargot dish.
Instructions to make Escargot with Garlic Butter:
- Drain the Escargot and rinse in very hot water for 30 seconds. Place a sheetpan into an oven and preheat to 375
- Melt the butter and gently cook the garlic but don't allow to color
- Mix in the lemon juice, parsley, and escargot
- Gently cook for 2-3 minutes the place 2 escargot in each dish indentation
- Pour butter over each and top with Grated Parmesan cheese
- Bake at 375 for 15 minutes until bubbly, take out and serve.
- Serve with a Chardannay
Serve snails on a platter, with bread to soak up the. Add one escargot inside each mushroom cap. Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps. Pastry shells stuffed with garlic butter and escargots; topped with mushroom caps. I have always made the escargot with the shells and garlic butter.
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