Best 2 Escargot In The Shell With Herb Butter Recipes

If you're looking for a classic French dish that is both elegant and delicious, then escargot in the shell with herb butter is the perfect choice. This traditional recipe has been enjoyed for centuries and is still a popular appetizer or main course around the world. With its tender and flavorful escargot, creamy garlic herb butter, and crispy bread to sop up all the juices, this dish is sure to impress your guests. So gather your ingredients and get ready to embark on a culinary journey that will transport you to the heart of France.

Here are our top 2 tried and tested recipes!

BAKED ESCARGOT

Baked Escargot image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories Appetizers and Snacks Seafood

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g

ESCARGOTS WITH PERSILLADE BUTTER

Escargots with Persillade Butter image

Keep a batch of garlicky green Persillade Butter on hand along with a can of Burgundy snails, and you can throw an impromptu French fête in 15 minutes. Chef Boulud will show you how to stuff the canned snails into shells with the butter, which will melt in the oven to transform into an irresistible sauce. Don't forget to serve with a baguette to enjoy every last drop!

Provided by Daniel Boulud

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

12 tablespoons unsalted butter, cubed, at room temperature, 1½ sticks
4 cloves garlic, peeled and cut in half
2 shallots, peeled, trimmed, and roughly chopped
3 cups flat-leaf parsley, leaves only, loosely packed, about 1 bunch
1 bunch chives, finely chopped, about ¾ cup
1/4 cup almond flour
1 tablespoon Sea salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper
12 wild Burgundy snails, very large, available canned in gourmet stores or online
6 cherry tomatoes
Baguette, for serving

Steps:

Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

Tips:

Use fresh escargot for the best flavor and texture.
Purge the escargot in salted water for at least 2 hours before cooking to remove any impurities.
Cook the escargot in a flavorful broth to add depth of flavor.
Stuff the escargot shells with a variety of fillings, such as garlic butter, cheese, or herbs.
Bake the escargot in a preheated oven until the butter is melted and the escargot is heated through.
Serve the escargot immediately with crusty bread or crackers.

Conclusion:

Escargot in the shell with herb butter is a delicious and elegant appetizer that is sure to impress your guests. With a little preparation, you can easily make this dish at home. So next time you are looking for a special appetizer, give escargot a try. You may be surprised at how much you enjoy it.