No snails were harmed in the making of this dish. In fact, there are no snails in this dish at all. The title (and you know I had to make this recipe just because of the title...ohh, watch people squirm when I tell them what I'm serving!) refers to the loads of butter and garlic these beans are cooked in. The two which are usually found in servings of escargot.
This recipe came from David Lebovitz's My Paris Kitchen. It's a simple recipe which doesn't take that long to make. But don't let that fool you. It tastes fantastic. Especially if you like lots of butter and garlic (which both Mr. L and I do). Though I cook green beans with butter and garlic on a regular basis, I've never quite added this much (nor the topping of a bit of lemon juice, a simple touch I usually forget). I do get into a rut and cook vegetables the same way time after time. When you're busy and just trying to get a veggie side dish on the table, it's always nice to go back to known recipes and not have to think. This will be one of those recipes I return to on a regular basis.
You can find the recipe on Serious Eats here, or just click on the recipe title. Hopefully you'll share this with someone you know and love since you just might end up with garlic breath.
Parsley, Flat Leaf
Note: Recipe serves 4
Note: My parsley seemed to disappear into the dish where the photo in the cookbook shows a much larger chop. Next time I won't chop so fine.
Would I make again? Most definitely.