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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Just the way I like my escargot. Simple and yet elegant and great. Hint; I buy the snails from IGourmet. They sell a can that contains 72, enough for 12 servings a really good price and they are as good or better than the higher priced ones. Truly restaurant quality. Ingredients:
36 escargot |
6 garlic cloves, minced |
1/2 cup flat leaf parsley, chopped |
1/4 cup unsalted butter |
1/4 cup heavy cream |
salt and pepper |
Directions:
1. Wash and drain the snails.
2. Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
3. Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
4. Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
5. Remove from heat and put the snails in shells (if desired) or directly on plate.
6. Drizzle remaining sauce over them.
7. Serve with a good crusty bread for dipping up the sauce.
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