Escargots in Parsley-Garlic Butter Sauce

Total Time
15 minutes
Rating
4(59)
Comments
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Ingredients

Yield:Four first-course servings
  • ½cup unsalted butter, at room temperature
  • 5large cloves garlic, peeled and minced
  • ½cup Italian parsley
  • ¼cup heavy cream
  • ¾teaspoon kosher salt
  • Freshly ground pepper to taste
  • 27-ounce cans shelled escargots, drained
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

357 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 17 grams protein; 364 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.

  2. Step 2

    Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.

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Ratings

4 out of 5
59 user ratings
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Comments

My husband loved this - I had to order snails online. I didn't get the same delicious flavor that I've had in French restaurants - but it was fun to have as an appetizer for a special dinner for my husband.

A drop (or three) of pernod/ricard or other pastis (if you come across Henri Bardouin jump on it it's crazy good) will move you where you want to be re : French flavor. in step 1 after you cook the garlic.

Wondering if anyone has made these in ramikins. I have so many ramikins that don't get enough use and am therefore reluctant to purchase escargot dishes that'll get even less use.

There is no requirement for escargot-specific dishes. You can certainly serve these in ramekins.

My husband loved this - I had to order snails online. I didn't get the same delicious flavor that I've had in French restaurants - but it was fun to have as an appetizer for a special dinner for my husband.

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