Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, escargot with garlic butter. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Escargot with Garlic Butter is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Escargot with Garlic Butter is something that I’ve loved my entire life. They are nice and they look fantastic.

One of my favorite french dishes. Escargots with garlic and parsley butter. Easy to prepare with simple ingredients.

To get started with this recipe, we have to prepare a few ingredients. You can have escargot with garlic butter using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Escargot with Garlic Butter:

1. Get 24 Canned Escargot
2. Get 6 Tbs Butter
3. Take 2-3 Garlic Cloves, minced
4. Take 1/2 Tsp Lemon Juice
5. Make ready 1-2 Tsp Dried Parsley
6. Make ready Grated Parmesan cheese to dust
7. Prepare 2 Escargot Plates
8. Take 2 slices French or Italian bread

Mix together butter, garlic, onion powder and Italian seasoning and liberally brush over the mushroom caps. Escargots and butter is a match made in French Heaven, but trying giving your dish a boost with some parsley and garlic. Top each snail with a fine brioche crouton. Escargot is a French delicacy made of land snails and is typically served as an appetizer.

Steps to make Escargot with Garlic Butter:

1. Drain the Escargot and rinse in very hot water for 30 seconds. Place a sheetpan into an oven and preheat to 375
2. Melt the butter and gently cook the garlic but don't allow to color
3. Mix in the lemon juice, parsley, and escargot
4. Gently cook for 2-3 minutes the place 2 escargot in each dish indentation
5. Pour butter over each and top with Grated Parmesan cheese
6. Bake at 375 for 15 minutes until bubbly, take out and serve.
7. Serve with a Chardannay

Put a blob of garlic butter over the top of the snail and smooth the butter over. Place the snails an equal distance apart on a baking sheet, or place them in a traditional escargot dish. Garlic Parmesan Escargot, Ingredients: Escargot Snails - Turns out, they're right by the anchovies at my market. Butter - Use real butter, the good stuff, 'cause you're going to really taste the buttery goodness. Garlic - mince up a nice, big clove!

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