Escargots with Persillade Butter Recipe | Daniel Boulud
Escargots with Persillade Butter
Level: Easy
Yield: 2 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 10 servings
Calories: 334
Total Fat: 16 g
Saturated Fat: 9 g
Carbohydrates: 16 g
Dietary Fiber: 2 g
Sugar: 2 g
Protein: 3 g
Cholesterol: 37 mg
Sodium: 575 mg
Total: 30 min
Active: 25 min
Keep a batch of vibrant Persillade Butter on hand, along with a tin of premium Burgundy snails, and transform any evening into a chic French affair in just 15 minutes. Watch Chef Daniel Boulud masterfully stuff the snails into shells with this herb-packed butter, which melts into a luxurious sauce during baking. Don't forget crusty baguette slices to scoop up every garlicky, buttery droppure indulgence awaits!
Ingredients
Persillade Butter
- 12 tablespoons unsalted butter, cubed, at room temperature (1 sticks)
- 4 cloves garlic, peeled and cut in half
- 2 shallots, peeled, trimmed, and roughly chopped
- 3 cups flat-leaf parsley, leaves only, loosely packed (about 1 bunch)
- 1 bunch chives, finely chopped (about cup)
- cup almond flour
- 1 tablespoon sea salt
- teaspoon freshly ground white pepper
- 1 pinch cayenne pepper
- 12 wild Burgundy snails, very large, available canned in gourmet stores or online[1][3]
- 6 cherry tomatoes
- Baguette, for serving
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Instructions
- Heat the oven to 475F. Make the Persillade Butter: In a food processor, blend butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne until vibrant green and smooth. Scrape sides as needed. Yields about 1 cup.
- Chill the butter: Roll into a log sized for escargot dish indentations on plastic wrap, seal tightly, and refrigerate (up to 2 days) or freeze (up to 1 month).
- Prepare escargots, step 1: Drain canned snails, discard liquid. With shells: Stuff one snail per shell gently. Without shells: Place one snail per dish well.
- Escargots, step 2: Add 1 tablespoon chilled Persillade Butter per snail or shell; smooth tops. For no-shell version: Top each with a halved cherry tomato (trim ends first). Arrange on parchment-lined baking sheet. Bake until butter bubbles, 8-10 minutes.
- Serve hot immediately with escargot forks and baguette slices for the ultimate bite.
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