Many people feel that escargot is a daunting dish not only to make, but to get over the fact that they’re eating snails.
These aren’t your typical garden snail. They are specially raised specifically for this purpose and they are absolutely delicious.
When I was a young child and my parents would take us out to eat at a fancy restaurant, they would let me order for myself. Even at the age of 3, I would order 2 orders of escargot. The waiter would look at my parents to make sure I was for real. They always had a look of shock I didn’t order the chicken fingers that weren’t on the menu for children. LOL
Here’s how to make them in our family’s favorite way.
Type: Seafood Recipe
Serve With: Crusty garlic bread or stuffed in mushroom caps
Prep Time: 8 min
Cook Time: 10 min
Yield: Serves 4
- 1 can of escargots
- 1 large clove garlic – finely minced
- 1/2 cup butter
- 1 tbsp fresh parsley – chopped
- splash white wine or champagne
- lemon wedges – to serve
- In a small sauce pot, melt butter and heat with finely minced garlic until garlic (& finely sliced mushrooms if desired) is soft.
- Add rinsed escargots and add to butter mixture and allow to simmer for another 5 minutes.
- Serve with lemon wedges and crusty bread or stuffed in mushroom caps (topped with melted cheese done in a broiler, if desired).
We actually had a treat tonight. My mother baked zweiback buns – homemade German buns – and we served the escargots on them toasted rubbed with fresh garlic! Mmm…
I hope you enjoy this French Recipe on Cooking with Kimberly! Until next time…
Eat Deliciously & Happy New Year!
P.S. Be sure to visit the Cooking with Kimberly Store!
- How to Cook Escargots on Garlic Toast
- How to Cook Lobster at Home
- How to Cook Bacon & Cheddar Stuffed Mushroom Caps
- Happy New Year 2009!
- Seafood for New Year’s Eve