Barefoot Contessa Escargot Recipe

Escargot, in the Shell with Herb Butter Recipe Food …

WebNov 19, 2016 · Directions. Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside. In a small mixing bowl, combine …

Rating: 5/5(1)
1. Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
2. In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
3. When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
4. Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.

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Mussels in White Wine Recipe Ina Garten Food …

WebJul 22, 2015 · Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil. Add the mussels, stir well, then cover the pot, …

Rating: 5/5(219)
1. To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
2. In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
3. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

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Escargot with GarlicParsley Butter Recipe Bon Appétit

WebNov 15, 2016 · Step 1. Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add …

Rating: 4.7/5(25)

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