Garlic Herb Butter Baked Escargots

Escargots baked with a flavorful compound butter. Make sure you have plenty of Eban's Oat Bread on hand to sop up every last bit of butter in the dish - it is almost as good as the escargots themselves!

Ingredients

  • 1 Can Escargots (7.75 oz Roland Brand) rinsed and dried
  • 1 Stick (4oz) Salted Butter, softened
  • 1 Tablespoon Fresh Parsley, chopped
  • 1 Tablespoon Fresh Tarragon, chopped
  • 1 Tablespoon Fresh Chives, chopped
  • 1 Tablespoon, Shallots, chopped
  • 1 Clove of Garlic, minced
  • Salt & Pepper to taste

Method

Preheat oven to 350F

Mix everything, except the escargots, into the softened butter. Mix well.

Grease each of 2 ramekins with some of the compound butter and then place 2 Tablespoons of butter in each ramekin.

Divide the escargots evenly between the two ramekin and bake for 15-20 minutes until they are bubbling and hot.

Serve with toasted Eban's Oat Bread for dipping.

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