Thursday, April 16, 2009

Escargot

This French classic is very easy to make. You will need:

A can of snails (in the gourmet/canned meat section of supermarket)
Snail Shells (you may have to go to a gourmet store for this; the great part is that they are re-usable)
1/2 c. Fresh Parsley
1/2 stick softened butter
3 cloves of smashed fresh garlic
Salt and Pepper to taste
Extra Virgin Olive Oil
French baguette

Mix the parsley, softened butter, garlic, salt and pepper together. A Cuisinart is great for this. Drizzle a little olive oil if you need to loosen the mixture a bit. It should be like a soft paste. Put a snail or two in each shell (depends on the size of the snails) and cap off the shell with the butter mixture. I like to put them in a cake pan with the hole side up. This way, they hold one another up and the ingredients stay in the shell better. Put under a low flame broiler until the butter is melted. Be sure to watch this carefully so it doesn't burn and to prevent the butter from splattering all over your broiler.

Let sit for a few minutes to cool a bit.
Enjoy with a glass of wine (Jacques says a Burgundy is best)and some French Bread!
Serves about 4-6

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