Escargot is a dish of cooked land snails, usually served as an appetizer. Escargot is the french word for snail and so the dish is often associated with French cooking.
There is nothing quite so yummy as the traditional presentation of escargot….baked in a garlic butter mixture and served with a crisp baguette.
Add a nice glass of wine and this dish can be quite satisfying on it’s own.
Escargot
Print recipeIngredients
- 1 Can 200g (36 - 50 count) escargots
- 1/3 cup butter (melted)
- 1 shallot (minced or grated)
- 2 Large cloves garlic (grated or minced)
- 1 Tbsp white wine
- 1 Tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 Tbsp freshly chopped parsley
- freshly ground pepper
- 4 sectioned serving dishes for escargot
Directions
| Rinse the escargot and drain. | |
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Melt the butter in a small frying pan. Add the shallot and garlic. Stir until bubbling, then add the thyme, parsley, white wine and pepper. Mix well.  | |
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Place 1 escargot in each section of the serving dishes. If you have more escargot than spaces, fit a couple of small ones in one section. Divide the butter mixture evenly among the sections.  | |
| Bake at 400 deg F for 7 - 10 minutes or until the butter mixture is bubbly and starting to brown. Serve immediately with freshly sliced baguette or crusty bread. | |