Recipe by Julesong
The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.
Top Review by tappies
My mother fell in love with escargot on a cruise, and I tried several recipes before I found one that lived up to her gastronomic memories. It is, of course, this one! The balance of butter, parsley, and garlic is perfect in this recipe. Others I tried were overpowered by the parsley or garlic. And, as Bob noted, the brandy sends this dish over the top. I used escargot dishes rather than shells. (If you have never prepared escargot before, be aware that cooking the snails in the shells or escargot dishes is imperative - without a proper cooking vessel, the snails are likely to come out chewy instead of tender.)
- 1 cup butter, softened
- 1⁄4 cup parsley, finely chopped
- 2 shallots, minced well
- 2 garlic cloves, minced well, to taste (I prefer extra garlic)
- 2 tablespoons brandy
- 32 canned French snails
- 32 snail shells
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
- Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
- Place on a baking pan and bake for twelve minutes.
- Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
- Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
- Also good with a bit of Parmesan sprinkled on top of each.