Escargots in Parsley-Garlic Butter Sauce

Ingredients

• ½ cup unsalted butter, at room temperature
• 5 large cloves garlic, peeled and minced
• ½ cup Italian parsley
• ¼ cup heavy cream
• ¾ teaspoon kosher salt
• Freshly ground pepper to taste
• 2 7-ounce cans shelled escargots, drained

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    354 calories; 29 grams fat; 18 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 130 milligrams cholesterol; 519 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four first-course servings

Preparation

1. Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, parsley and cream. Process until smooth, scraping down the bowl’s sides. Mix in the salt and pepper.
2. Heat 1 tablespoon of the butter mixture in the saucepan over medium heat. Add the escargots and cook for about 5 minutes. Keep warm. Place the remaining butter mixture in a small saucepan over very low heat. Stir constantly until it liquefies but is thick and creamy. Divide the escargots among 4 small dishes and pour the sauce over them. Serve.

15 minutes