Escargot with Garlic Butter. Escargots with Shallot Mousse and Parsley Coulis Fine Dining Lovers. Season with more salt and pepper, if needed. Top each snail with a fine brioche crouton.

Season with more salt and pepper, if needed. Top each snail with a fine brioche crouton. Removed the mushroom caps to the baking dish before adding the cream mixture to the escargots in the pan and sprinkled a little kosher salt over it. You can cook Escargot with Garlic Butter using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Escargot with Garlic Butter

1. Prepare 24 of Canned Escargot.
2. You need 6 Tbs of Butter.
3. It's 2-3 of Garlic Cloves, minced.
4. You need 1/2 Tsp of Lemon Juice.
5. You need 1-2 Tsp of Dried Parsley.
6. It's of Grated Parmesan cheese to dust.
7. It's 2 of Escargot Plates.
8. You need 2 slices of French or Italian bread.

The first step is to remove the mushroom stems and place each mushroom cap in your mushroom cap dish or muffin tip. Insert one escargot inside each mushroom cap. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until. Just pop it in the oven, and voila!

Escargot with Garlic Butter instructions

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.

Then, sprinkle parmesan evenly on top, and broil. Season with salt and pepper, then mix until smooth. Made them again for Christmas eve with a couple of changes. Beat in wine until combined well. Mix in the salt and pepper.