You may also like
Categories:Viewed: 78 - Published at: 9 years ago
Ingredients
- 36 escargot
- 6 garlic cloves, minced
- 1/2 cup flat leaf parsley, chopped
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- salt and pepper
Method
- Wash and drain the snails.
- Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
- Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
- Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
- Remove from heat and put the snails in shells (if desired) or directly on plate.
- Drizzle remaining sauce over them.
- Serve with a good crusty bread for dipping up the sauce.
