When imagining classic French dishes, escargot is no doubt the first to come to mind. Though it may seem like a stand-offish dish reserved for gourmet restaurants, it’s actually quite simple and delicious to prepare yourself!
Escargots with Persillade Butter
Yields 48 escargots
- 48 snails and 48 shells
- 350 g butter, softened
- 4 shallots
- 2 cloves garlic
- 4 tbsp chopped parsley
Chop the shallots and crush the garlic, then combine shallots, garlic, parsley, salt, and pepper. Add the softened butter and work ingredients together.
In each shell, ddd a knob of the persillade butter. Place a snail on top, then cover with a second knob of butter. Smooth over the surface.
Place the snails on a plate garnished with dry beans so that they are held firm in place and will not spill over. Bake in the oven for 8 minutes at 240°C.