Roasted Escargots, Butter, Oregano, Parsley

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Aug 25, 2015

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Roasted Escargots, Butter, Oregano, Parsley

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Roasted Escargots, Butter, Oregano, Parsley
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Yield Servings
Author Colby Garrelts
Prep time 15 minutes
Cooking time 20 minutes
Total time 35 minutes

Description

Roasted Escargots, Butter, Oregano, Parsley as an appetizer or entree is a wonderful choice to serve on May 24th - National Escargot Day! Serve with a toasted baguette or other bread to dip in the luxurious butter parsley sauce.

Ingredients

  • 1/4 cup dry white wine, such as Pinot Gris
  • 5 cloves garlic, finely minced
  • 2 shallots, minced
  • 8 ounces Butter, unsalted, slightly chilled and cut into 1-tablesppon pieces
  • 4 teaspoons chopped fresh oregano
  • 4 teaspoons fresh flat-leaf parsley
  • 4 teaspoons finely chopped fresh chives
  • Salt and freshly ground white pepper
  • 1 pound snails
  • juice of 2 lemons
  • Toasted bread for serving

Instructions

  1. Preheat the oven to 325°F.
  2. In a medium saucepan over medium-high heat, bring the wine, garlic, and shallots to a simmer. Whisk in the Plugrá Butter, 1 tablespoon at a time, until thick. Stir the oregano, parsley, and chives and season with salt and pepper to taste.
  3. Line four 8-ounce ramekins with a single layer of snails. Pour enough whipped butter over each to cover the snails (about ¼ cup per ramekin).
  4. Set the ramekins on a baking sheet and bake in the oven for 8 to 10 minutes, until the snails are warmed through and the butter is bubbling.
  5. Squeeze the juice of ½ lemon into each ramekin. Serve hot with toast.