Escargot Recipe

Time1h

Serves4

In parsley butter and served in a wonton.

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Ingredients

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1
Mix Ingredients
In a medium bowl, combine the unsalted butter, chopped parsley, minced garlic, lemon juice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
2
Chill Butter
Transfer the parsley butter mixture to a sheet of plastic wrap, shape it into a log, and wrap it tightly. Refrigerate for at least 30 minutes or until firm.

3
Assemble Wontons
Take a wonton wrapper and place a cooked escargot in the center of the wrapper. Cut a slice of the chilled parsley butter and place it on top of the escargot.
4
Seal the Wontons
Moisten the edges of the wonton wrapper with water. Fold the wrapper over to form a triangle, pressing the edges to seal. Ensure there are no air bubbles. Optionally, you can fold the two corners of the triangle over to create a more decorative shape.

5
Boil Wontons
Bring a large pot of water to a gentle boil. Carefully drop the wontons into the boiling water in batches, ensuring not to overcrowd the pot. Boil for about 3-4 minutes or until the wontons float to the surface.
6
Drain and Serve
Using a slotted spoon, remove the wontons from the water and drain them on a paper towel. Serve immediately while hot, garnished with additional chopped parsley if desired.