For Bastille Day, try this classic recipe from Philippe Bertineau, executive chef of Benoit in Manhattan.
12 Escargots in Garlic & Parsley Butter
Serves 3
Prep time: 20 minutes
Temperature: 350ºF
Ingredients
For the Escargots:
36 wild Burgundy snails out of their shells
4 oz finely minced shallots
1 head garlic, peeled and finely chopped
1 bunch of parsley
3 tbsp. butter
1 small brioche, sliced and cut in 36 small rings (size of a quarter)
For the Butter:
1 lb butter
1 bunch flat Italian parsley, chopped
¼ bunch tarragon
½ head garlic
2 tsp. fine sea salt
1 tsp. freshly ground black pepper
For the Escargots:
- Rinse the wild Burgundy snails.
- In a sauté pan, at low heat, add butter and slowly sauté the snails with the minced shallots and garlic for 10 minutes.
Season to taste and finish by adding the fresh chopped parsley.
Set aside and let it cool.
For the Butter:
Wash and remove the stems from the parsley, peel and chop the garlic, and make sure the butter is at room temperature (soft).
In a blender, mix the ingredients until very smooth. Season.
Finishing Touches:
In 12 snail gratin dishes, place 1 snail in each hole, and cover with garlic butter up to the brim. Add fine brioche croutons over each snail.
Pre-heat oven at 350ºF and bake each dish for approximately 7 minutes, or until the butter is bubbling and the croutons are golden/brown.
Serve and enjoy!
Caution: very hot dish.
Recipe from Executive Chef Philippe Bertineau, Benoit.
