PREP
- PREP: 20 Minutes, or overnight if possible
- COOK: 7-8 Minutes
- TOTAL: 30 Minute, or overnight if possible
- SERVINGS: 1
INGREDIENTS
FOR THE BUTTER
- ½ pound Plugra Butter (softened)
- 6 Garlic Cloves (finely chopped)
- ½ Shallot per serving (chopped fine)
- ½ tablespoon White Wine
- 1 ounce (by volume) Parsley (finely chopped)
- 1 ½ teaspoon Kosher Salt
- ½ teaspoon Ground White Pepper
- Pinch of Ground Nutmeg
FOR THE ESCARGOT
- 6 Escargot Shells (extra large)
- 6 Escargot (Sabarot brand)
- 1 Escargot Tray (to bake escargot) *
- Escargot Tongs
- Escargot Fork
- 1 Baguette
Escargot
How many dozens of snails can you eat? Probably not as many as Ludo!
INSTRUCTIONS
Cut butter into small blocks about ¼" thick. Place into a medium bowl and leave it out until it is room temperature.
Place the rest of the ingredients into the bowl with the butter, and fold ingredients with a spatula (or use a stand mixer) to incorporate.
Place butter mixture into a piping bag and leave it at room temperature.
Fill escargot shell halfway with butter with piping bag inserted all the way inside the shell.
Place escargot into the shell and push it into the shell so that it is not deep inside and ¼" below the shell's edge.
Top off the shell with more butter to cover the escargot.
Refrigerate overnight to set the butter
Place six escargot shells with butter side up on a sheet tray. Bake in 475º Fahrenheit convection oven for about 7 to 8 minutes.
The escargot is cooked when butter is bubbling, and the butter is slightly browning. Serve immediately with a fresh baked baguette to eat with your escargot.
.jpg)
Comments