Beurre pour Escargots - Snail Butter
Posted: Sat Feb 13, 2010 11:38 am
For: snails, broiled meats and fish; for basting baked or broiled fish or
mushrooms; for broiled mussels, clams, or oysters
1/2 cup butter
2 Tb minced shallots or green onions
1 to 3 cloves mashed garlic, depending on your taste for garlic
2 Tb minced parsley
Salt and pepper
....Cream the butter well. Twist the shallots or onions into a ball in the
....corner of a towel to extract their juice. Beat them into the butter with
....the garlic and parsley. Season to taste with salt and pepper.
------------------------------
This is a fan favorite among my family and friends, claiming this is the best
butter they had ever tasted! Spreading on French bread if preferred.
Some personal notes on the recipe:
1 - If you have a favorite salted butter, use that instead of added seasoning.
2 - 1 Tb of minced shallots is equivalent to one shallot.
3 - I tried 3 cloves, and it was too much. I highly recommend only 1 clove.
4 - Since I didn't have fresh parsley, I used 1 Tb of dried parsley instead.
5 - Warm the butter to room temperature before mixing the ingredients.
6 - 1/2 cup of butter is 4 oz. I put the finished product in a 7oz ramekin.
mushrooms; for broiled mussels, clams, or oysters
1/2 cup butter
2 Tb minced shallots or green onions
1 to 3 cloves mashed garlic, depending on your taste for garlic
2 Tb minced parsley
Salt and pepper
....Cream the butter well. Twist the shallots or onions into a ball in the
....corner of a towel to extract their juice. Beat them into the butter with
....the garlic and parsley. Season to taste with salt and pepper.
------------------------------
This is a fan favorite among my family and friends, claiming this is the best
butter they had ever tasted! Spreading on French bread if preferred.
Some personal notes on the recipe:
1 - If you have a favorite salted butter, use that instead of added seasoning.
2 - 1 Tb of minced shallots is equivalent to one shallot.
3 - I tried 3 cloves, and it was too much. I highly recommend only 1 clove.
4 - Since I didn't have fresh parsley, I used 1 Tb of dried parsley instead.
5 - Warm the butter to room temperature before mixing the ingredients.
6 - 1/2 cup of butter is 4 oz. I put the finished product in a 7oz ramekin.