ESCARGOTS

Another one of my favorite french dishes are snails, in France they are very popular and they are called with the French word “Escargot”. When cooked, snails are prepared with garlic and parsley butter, added for seasoning and they are server in their own shell. They are very expensive due to the fact that they are considered a delicacy but you can find it in almost any food store in France. There you got the recipe.

INGREDIENTS:

• 1 small garlic clove
• 3/8 teaspoon table salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/2 teaspoons finely minced shallot
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1/4 teaspoon black pepper
• 1 tablespoon dry white wine
• 12 to 16 snails* (from a 7- to 8-oz can)
• About 2 cups kosher salt (for stabilizing snail shells)
• Special equipment: 12 to 16 sterilized escargot shells
• Accompaniment: French bread

PREPARATION:

•  Put oven rack in middle position and preheat oven to 450°F.
• Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
• Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
• Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately. 

Bon Appétit.