https://www.copymethat.com/r/SN0GKKyVN/snails-in-garlic-herb-butter/
135954693
XJtV7JH
SN0GKKyVN
2024-05-04 10:50:01
Snails in Garlic–Herb Butter
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(Escargots a la Bourguignonne)
In this version of this rich, timeless dish, once de rigueur on the menu at many high-end French restaurants, garlic- and herb-laced butter is given an aromatic edge by the addition of Pernod, the French anise-flavored spirit.
In this version of this rich, timeless dish, once de rigueur on the menu at many high-end French restaurants, garlic- and herb-laced butter is given an aromatic edge by the addition of Pernod, the French anise-flavored spirit.
Ingredients
- 1 cup plus 4 tbsp. unsalted, uncultured butter (like Plugrá or Kerrygold), at room temperature
- 3 tbsp. finely chopped flat-leaf parsley
- 1 1⁄2 tbsp. finely chopped chives
- 2 tsp. Pernod
- 3⁄4 tsp. kosher salt
- 1⁄2 tsp. finely chopped tarragon leaves
- 1⁄4 tsp. cayenne
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 36 snail shells
- 36 canned snails, preferably from Burgundy, drained and rinsed thoroughly
- 1 loaf country-style French bread
Steps
Directions at saveur.com
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