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Escargot with Garlic Butter
Escargot with Garlic Butter, a classic French delicacy, combines tender snails with a rich garlic and herb-infused butter sauce. This dish is a true gourmet experience that pairs well with crusty bread for sopping up the delicious sauce.
Recipe Summary
Preparation
25 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Preheat your oven to 400°F (200°C).
2
Step 2
In a small bowl, mix the softened butter, minced garlic, chopped parsley, salt, and pepper until well combined.
3
Step 3
Place each escargot into the individual snail shells or a specialized escargot dish.
4
Step 4
Spoon a small amount of the garlic butter mixture over each escargot.
5
Step 5
Arrange the snail shells on an oven-proof dish or escargot plate.
6
Step 6
Bake in the preheated oven for about 10-12 minutes or until the butter is bubbling and the escargot are heated through.
7
Step 7
Serve hot with slices of crusty baguette for dipping into the flavorful garlic butter.
8
Step 8
Enjoy your delicious Escargot with Garlic Butter!
Tips for this recipe
Here are some useful tips to perfectly prepare Escargot with Garlic Butter and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Escargot with Garlic Butter to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 25 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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