Escargots in Parsley
Yield: 4 first-course servings
Ingredients:
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1/2 Cup Unsalted Butter, at room temperature
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5 large Cloves Garlic, peeled and minced
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1/2 Cup Italian Parsley
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1/4 Cup Heavy Cream
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3/4 tsp Kosher Salt
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Freshly Ground Pepper to Taste
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2, 7 oz packs Escargots, drained
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.
Step 2:
Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 3 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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