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Escargot…as a former restaurant chef, this is one of the must requested recipes and to this day my favorite thing to get at restaurants and now I’m sharing my home version with you ❤️. Obviously fresh escargot is better (tough to get though) but don’t be put off by the can! They are delicious and easy to get.

Escargot

By Nadia Aidi
Escargot…as a former restaurant chef, this is one of the must requested recipes and to this day my favorite thing to get at restaurants and now I’m sharing my home version with you ❤️. Obviously fresh escargot is better (tough to get though) but don’t be put off by the can! They are delicious and easy to get.

Ingredients 

  • 8 oz unsalted room temp butter
  • 1 bunch flat leaf parsley
  • 1 head of garlic
  • 1 shallot, chopped
  • Dash of nutmeg
  • 2 tsp caper juice
  • Salt and pepper to taste
  • 1 tsp champagne vinegar
  • 12 XL escargot, thoroughly rinsed
  • French bread

Directions 

  • Cut the top off the garlic, add some olive oil and salt. Cover in foil and bake at 400 for 60 minutes
  • Add the butter, shallots, parsley, garlic, nutmeg, caper juice, vinegar into a food processor and process until smooth. Wait till salt until the end because the butter is salted
  • Add the butter onto the escargot dish, top with escargot and more butter
  • Bake at 425 for 10-12 min & broil for 1-2 minutes

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

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