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This is one of our favorite, most loved appetizers ever. If you have never tried escargot, it has pretty unique, pleasant buttery, earthy flavor, texture reminds mushrooms. Usually in France it’s served with European quality butter, garlic, fresh (of course flat leave) parsley and French baguette. I like to add some freshly grated parmesan for extra umami flavor.
It’s great to have an escargot serving dish, that way each snail is floating in the butter and you can dip a bite of bread in that golden goodness, but it’s not a crime if you would serve it in some small oven proof dish. Do not cheat on butter quality and I will repeat, don’t use curly parsley in dishes, only flat leave parsley has the right flavor and aroma. I am using canned escargot, which does a majority of restaurants. You can also purchase snail shells, stuff with snails, add firm garlicy butter and bake it in the oven.
Don’t forget to serve it with the best quality French Baguette you can get and snail forks for the full experience. Did I mentions wine? A glass of crisp Chardonnay should be your 1st choice.
EscargotCourse: AppetizersCuisine: French
Canned escargot, use 12 snails for 2 portions
1 large clove of garlic
1/2 stick of European quality butter
1 tsp finely chopped parsley leaves
A pinch of salt
~2 tbsp freshly grated parmesan cheese
Let’s make it
- Turn the oven on Hi broiler option and let it preheat for 7-9 min.
- Take a snail dish and place 1 snail in each dense.
- Melt butter, add crushed garlic, chopped parsley.
- Spoon butter mixture on each snail, approximately 1 tsp. Sprinkle some salt, shred parmesan over the snails.
- Broil approximately 4 inches from the broiler for 4-7 min, keeping eye on it. As soon as cheese melts, take it out. If it gets too hot, the butter might start to explode.
- Serve with slices of French baguette. You can place in the hot oven, since it’s hot now anyway, for a minute or two just to get warm, no need to toast. Don’t forget wine!