Escargot Classic Style

Submitted by Chef Jeff Garland

"Just the way I like my escargot. Simple and yet elegant and great. Hint; I buy the snails from IGourmet. They sell a can that contains 72, enough for 12 servings @ a really good price and they are as good or better than the higher priced ones. Truly restaurant quality."

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 6

ingredients

• 36 escargot
• 6 garlic cloves, minced
• 118.29 ml flat leaf parsley, chopped
• 59.14 ml unsalted butter
• 59.14 ml heavy cream
• salt and pepper

directions

1. Wash and drain the snails.
2. Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
3. Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
4. Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
5. Remove from heat and put the snails in shells (if desired) or directly on plate.
6. Drizzle remaining sauce over them.
7. Serve with a good crusty bread for dipping up the sauce.

Reviews

[Ivy Food Sleuth]

I get mine from Igourmet too and they are great. My recipe is very much like yours. I happen to have some shitakes so I sliced them up into the saute. Thanks for reminding me how to make this delicious dish.