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Classic French Escargot
This traditional French appetizer consists of succulent snails cooked in garlic butter, typically served as a starter in fine dining restaurants. The dish is known for its rich and aromatic flavors, which are achieved through the use of high-quality ingredients and precise cooking techniques. To make this recipe, you'll need fresh snails, garlic, parsley, and a variety of seasonings. The snails are typically cooked in their shells, which are filled with a flavorful mixture of butter, garlic, and herbs. The result is a dish that is both elegant and delicious, perfect for special occasions or romantic dinners.
Time Cook
20
Level
Intermediate
Calories
320
Allergens
Shellfish, Dairy, Gluten
Ingredients
12 each
Snails
120 Calories
4 tablespoons
Unsalted Butter
60 Calories
3 cloves
Garlic
15 Calories
1/4 cup
Fresh Parsley
10 Calories
1/4 cup
White Wine
50 Calories
1/2 teaspoon
Salt
0 Calories
1/4 teaspoon
Black Pepper
0 Calories
Step-by-Step Instructions
1
Rinse the snails under cold water, then pat them dry with paper towels. Remove the snails from their shells and set them aside.
2
In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
3
Add the white wine to the skillet and bring to a simmer. Cook for 2-3 minutes, until the liquid has reduced slightly.
4
Add the snails to the skillet and cook for 2-3 minutes, until they are lightly browned and cooked through.
5
Season the snails with salt and pepper to taste, then serve them in their shells with the garlic butter spooned over the top. Garnish with additional parsley and serve with crusty bread on the side.
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