- 5 garlic cloves (peeled and finely minced)
- 2 teaspoons kosher salt
- 8 ounces unsalted butter (at room temperature)
- 1/2 cup flat leaf parsley (finely minced)
- 1/2 cup chives (finely minced)
- 2 tablespoons shallots (minced)
- 1 pinch freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon pernod
- 24 canned snails (“very large” top-quality, drained)
- 1 inch puff pastry (sheet, homemade or store-bought. You can also buy pre-made puff pastry)
- Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.
- Add the parsley, chives, shallots, pepper, lemon juice, and Pernod and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.
- The butter can be piped or spooned over the snails — if desired, transfer it to a pastry bag without a tip or with a large plain tip. If using snail dishes instead of snail shells, place a snail in each indentation and pipe or spoon about 2 teaspoons of butter over each. If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter.
- Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish. This is so good, I may actually keep some in the fridge for anytime I am cooking meat or veggies or….)
- Direction for cooking escargot in puff pastry: Preheat the oven to 450°F (230°C). With a round cutter that is about 1/4 inch larger in diameter than the indentations in the snail dishes, cut 24 rounds from the puff pastry. I used my star cookie cutter and an aperitif glass.
|Calories440Calories from Fat410|
|% DAILY VALUE|
|Calories from Fat410|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.