Escargot, in the Shell with Herb Butter

Recipe courtesy of Jesse Brune

Show: Private Chefs of Beverly Hills

Episode: Flappers And Knee Slappers

Escargot, in the Shell with Herb Butter

Name: Escargot, in the Shell with Herb Butter
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 pound escargot, in shell; 1 stick butter, room temperature; 1 shallot, minced; 1 clove garlic, minced; 2 tablespoons Italian parsley, minced; 2 tablespoons fresh lemon juice; Salt and pepper; Serving suggestions: toasted piece of baguette or fresh tomato-basil sauce

Getting reviews...

Level: Intermediate
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 45 min

Prep: 30 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1 pound escargot, in shell

1 stick butter, room temperature

1 shallot, minced

1 clove garlic, minced

2 tablespoons Italian parsley, minced

2 tablespoons fresh lemon juice

Salt and pepper

Serving suggestions: toasted piece of baguette or fresh tomato-basil sauce

Directions

Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.