Escargots with Saffron and Absinthe Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

   ~5 min
2. 2

   In a small saucepan, gently warm 2 tablespoons of the butter over low heat. Add the saffron threads and let them steep for about 5 minutes to infuse their color and flavor. Remove from heat.

   ~10 min
3. 3

   Mince the garlic and finely chop the fresh parsley. In a mixing bowl, combine the remaining 6 tablespoons of softened butter, minced garlic, chopped parsley, saffron-infused butter, absinthe, salt, and pepper. Mix until well combined and creamy.

   ~5 min
4. 4

   Drain the escargots and pat them dry with paper towels. Place one escargot into each cavity of the escargot dishes. Spoon a generous amount of the prepared saffron-absinthe butter over each escargot.

   ~5 min
5. 5

   Place the escargot dishes on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the butter is bubbling and the escargots are heated through. Be careful not to overcook.

   ~10 min
6. 6

   While the escargots are baking, slice the baguette into ½-inch thick rounds. Toast them lightly.

   ~5 min
7. 7

   Serve the escargots immediately with the toasted baguette slices for dipping into the delicious butter.