Escargots in Parsley-Garlic Butter Sauce

• 1/2 cup unsalted butter, at room temperature
• 5 large cloves garlic, peeled and minced
• 1/2 cup Italian parsley
• 1/4 cup heavy cream
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 7-ounce cans shelled escargots, drained

1. Heat 2 teaspoons of butter in a saucepan over low heat.
2. Add the garlic and cook, stirring constantly, for 1 minute.
3. Scrape the mixture into a food processor and add the remaining butter, parsley and cream.
4. Process until smooth, scraping down the bowl's sides.
5. Mix in the salt and pepper.
6. Heat 1 tablespoon of the butter mixture in the saucepan over medium heat.
7. Add the escargots and cook for about 5 minutes.
8. Keep warm.
9. Place the remaining butter mixture in a small saucepan over very low heat.
10. Stir constantly until it liquefies but is thick and creamy.
11. Divide the escargots among 4 small dishes and pour the sauce over them.
12. Serve.

unsalted butter, garlic, italian parsley, heavy cream, kosher salt, freshly ground pepper, escargots

Taken from cooking.nytimes.com/recipes/8810 (may not work)