How to Cook Escargot
Escargot, or snails, are a classic delicacy in French cuisine. Cooking escargot can seem intimidating, but it’s quite simple with the right ingredients and techniques.
Ingredients
- 24 escargots (canned or fresh)
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- Salt and pepper to taste
- Optional: Splash of white wine
- Escargot shells or ramekins
Instructions
- Preparation: If using fresh snails, clean them thoroughly. For canned snails, rinse them well under cold water.
- Garlic Butter Mix: In a bowl, combine the butter, minced garlic, parsley, salt, and pepper. If desired, add a splash of white wine for extra flavor.
- Fill Shells: Place a little of the garlic butter mixture in each escargot shell. Add one snail and cover with more garlic butter.
- Baking: Preheat the oven to 375°F (190°C). Arrange the filled shells in a baking dish and bake for about 15-20 minutes until bubbling.
- Serve: Serve hot with crusty bread to soak up the delicious garlic butter.
Enjoy your escargot as a gourmet starter, paired with a nice white wine!