Escargots

by einar

Servings: 8 servings

INGREDIENTS

48 snails, with shells
2 lb. butter
8 cloves fresh garlic, finley chopped
2 tbsp. fresh parsley, chopped
1/2 tsp. salt
1/4 cup white wine
3 oz. chicken broth

INSTRUCTIONS

Place butter in a sauté pan and melt over medium high heat until it starts to turn light brown. Add the garlic and saute until light brown. Add the snails and saute for about one minute more. Add the parsley, wine, broth and the salt. Cook until reduced to about one quarter.

Pour a little sauce into each shell then place one snail into each shell. Reserve the rest of the sauce. Put into a baking dish then place in a hot 425°F oven for about 10-15 minutes. Pour the remaining sauce over the snails and serve with a loaf of crusty french bread.

CHEF COMMENTS

My wife used to hate the thought of eating snails! But now she looks for them on the menu when we go out to eat! And this is one of the ways she likes them.

Tagged: appetizers, escargot add tags

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