ESCARGOTS WITH PERSILLADE BUTTER
Keep a batch of garlicky green Persillade Butter on hand along with a can of Burgundy snails, and you can throw an impromptu French fête in 15 minutes. Chef Boulud will show you how to stuff the canned snails into shells with the butter, which will melt in the oven to transform into an irresistible sauce. Don't forget to serve with a baguette to enjoy every last drop!
Provided by Daniel Boulud
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape the sides of the bowl and push down the parsley as needed. Makes 1 cup.
- To cool the butter: Place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.)
- Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
- Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
- Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.
SNAIL BUTTER / BEURRE D'ESCARGOTS
This butter can be used on escargot or on steak, scallops, fish. It's a really good versitile compound butter to make. Put a pat on top of any piece of meat and enjoy. Prep time does not include the time it takes to firm up.
Provided by riffraff
Categories European
Time 30m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley.
- Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper.
- Form into a log and wrap in plastic wrap.
- Place in freezer or refridgerator till firm and sold.
Nutrition Facts : Calories 35.9, Fat 3.7, SaturatedFat 2.3, Cholesterol 9.8, Sodium 451.6, Carbohydrate 0.8, Protein 0.2
SNAIL BUTTER
The best garlicky butter to stuff into snail shells, or anything else. This is from The Joy of Cooking.
Provided by Penny Stettinius
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cream the butter until soft.
- Work in all other ingredients.
Nutrition Facts : Calories 312.6, Fat 34.5, SaturatedFat 21.9, Cholesterol 91.5, Sodium 829.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 0.6
BROILED MUSSELS WITH GARLICKY HERB BUTTER
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Prepare the snails and set them aside.
- Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
- Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
- Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
- Cut the remaining four tablespoons of butter into cubes.
- Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
- Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
- Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 307 milligrams, Sugar 4 grams, TransFat 0 grams
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