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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Yes-the recipe you have been searching for! Seriously, this is such a great treat. I found a can of very good escargot in the canned fish aisle at Price Chopper for less that $3 - who could resist, n'est ce-pas? Ingredients:
1 (4 oz.) can escargot, drained |
1/4 c. red wine |
1 clove garlic, crushed |
1/4 tsp. coarsely ground black pepper |
1/2 c. butter, softened |
2 tbsp. fresh parsley, chopped |
1 tsp. tarragon |
2 tbsp. chives |
* if you get snails in their shells, do read about the purging process first (search online). those without shells are ready to cook. |
Directions:
1. Place escargot in individual ramekins, or the store bought ceramic shells made just for them.
2. Stir garlic into wine.
3. Spoon wine mixture over escargot.
4. Marinate at least 2 hours
5. Mix herbs with softened butter
6. Press 1 teaspoon butter over each escargot, or opening of shell.
7. Place in a shallow baking pan.
8. Bake in 425 degree oven for 10-15 minutes until bubbly.
9. Serve with crusty baguette and a nice crisp white wine.
10. Feel free to dip the bread to soak up all the broth.
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