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Print
View Full PageIngredients
1/4 lb. butter at room temp
1 TBS. chopped green onion (the white part)
3 cloves garlic, smashed
1/2 tsp. pepper
2 TBS. chopped parsley (optional)
1 TBS. chopped green onion (the white part)
3 cloves garlic, smashed
1/2 tsp. pepper
2 TBS. chopped parsley (optional)
Directions
This is also known as Beurre d'Escargots.
Mix all ingredients until well blended.
Naturally this is good on snails, but here's the way to have fun:
Mix all ingredients until well blended.
Naturally this is good on snails, but here's the way to have fun:
Use it on canned mussels, small oysters or on small shrimp.
Put the seafood in snail shells or artichoke bottoms, or mushroom caps or sliced zucchini, or simply in the indentations in a snail plate.
Top with snail butter and broil until brown (5 minutes).
And it is good just to put in plain old mushroom caps or on clams in half shells, or enclosed in bite sized meatballs.
In this sauce, even a chunk of wood would taste good!
The Cook:
J. Carl Ferguson, Jr.
Keywords: seafood, snails, clams, oysters, mussels
Category: Apps & Snacks
Cookbooks: Cooking with Carl, Hugh and Your Friends, From The Ferguson Family
Recipe #17 was added on April 22, 2006 by deebeeeff and last updated on November 04, 2021.
Category: Apps & Snacks
Cookbooks: Cooking with Carl, Hugh and Your Friends, From The Ferguson Family
Recipe #17 was added on April 22, 2006 by deebeeeff and last updated on November 04, 2021.
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Terms of Service: Be nice!
About TFR: Click me to learn more about The Ferguson Recipes!
Founded April 13, 2006
2006 - 2024 fergusonrecipes.com
Email: adminATfergusonrecipesDOTcom