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Garlic Butter Escargot
Created by: Howcan Team
Ingredients
- 24 pieces of canned escargot
- 1/2 cup unsalted butter, softened
- 4 cloves of garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 French baguette, sliced
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, mix together 1/2 cup of softened butter, 4 cloves of minced garlic, 2 tablespoons of chopped parsley, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Place the canned escargot in a colander and rinse under cold water. Drain well.
- Place each escargot into a snail shell or small oven-safe dish.
- Spoon the garlic butter mixture over each escargot, covering them completely.
- Place the escargot dishes on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the butter is bubbling and the escargot are heated through.
- While the escargot are baking, arrange the sliced baguette on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
- Serve the garlic butter escargot immediately with the toasted baguette slices for dipping.
Escargot, a classic French dish, has a rich history dating back to ancient Roman times. The practice of eating snails spread throughout Europe, and by the 19th century, it became a delicacy in France. Renowned chefs like Auguste Escoffier popularized the dish, and it became a staple in fine dining establishments. Today, the best escargot can be found in Burgundy, where the snails are renowned for their flavor. The key to a perfect escargot lies in the garlic-herb butter, which infuses the snails with a rich, savory taste. While the traditional method involves serving them in their shells, some chefs offer a modern twist by presenting them in puff pastry.
25 min
4
250 calories
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