Oh my, these are just the most delicious green beans I have eaten. I was extremely hesitant to jump into these. I learned a big lesson, READ THE RECIPE FIRST. So I made my decision that I wasn’t going to make this dish, until I ran into Betsy last night.
She told me the secret- no snails. Ok, I can handle that. David said the name refers to butter mixed with a copious amount of garlic that is used for baking snails, those wriggly little creatures that need to be highly seasoned because he can’t imagine anyone finding a platter of unadorned baked slugs all that appetizing.
They were a hit with Mark. He walked in the house and said”that smells like escargot” . I did not give out the secret until the beans were all gone. David said this dish serves 4, but the two of us ate them all up.
This is such an easy quick dish, it will definitely be a repeat dish, over and over again. So all you do is steam the green beans and dry on a paper towel. While they are drying, melt the butter and add garlic until it starts to brown. Stir in the parsley and salt and pepper. Add the green beans and stir until the beans are completely cooked and coated with the garlicky butter. These are the perfect side dish for steak.
The recipe can be found on page 222 of David Lebovitz’ My Paris Kitchen.