Escargot
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:56pm

Ingredients




1 stick (8 T) unsalted butter, softened
1 1/2 teaspoons shallots, minced
1 garlic clove, minced
1 teaspoon flat leaf parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry white wine
2 ounces cans (4 ½  each) escargots
3 cups kosher salt, for stabilizing the shells
24 escargot shells

Preparation

1 Put rack in the middle of the oven and preheat to 450 degrees F 2 Beat butter, shallot, garlic, parsley, salt and pepper in a small bowl until well combined 3 Beat in wine until well combined 4 Divide half of the garlic butter among the snail shells 5 Stuff one snail into each shell and top snails with remaining butter 6 Spread kosher slat on a large baking sheet with sides and nestle shells (butter side up) in the salt to keep them from rolling. 7 Bake until butter is melted and sizzling, 2-3 minutes 8 Serve immediately

About


Escargot and escargot shells are available in many specialty food shops and supermarkets. They can be prepared up to 30 minutes ahead and kept at room temperature until ready to bake.
This recipe is adapted from The Gourmet Cookbook.