My little girls (petite chefs) have been obsessed with the notion of making snails for the past couple of weeks so we did! Escargot, introduced at an early age by my dear daddy, is one of my favorite appetizers in the world! Here is an easy and delightful recipe. Voila! The herb butter can also be made in a bigger batch and used over fish on another day. Yum.
24 snails (can)
1 diced shallot
2 garlic cloves, chopped
1/2 c. red burgundy wine
1/4 c. pure olive oil
snail shells or
24 snails (can)
1 diced shallot
2 garlic cloves, chopped
1/2 c. red burgundy wine
1/4 c. pure olive oil
snail shells or
Open can of snails, drain, put in bowl, put in above ingredients, mix well, marinate for 1/2 hr. Drain from marinate and cook as follows:
Herb Butter:
12 tbsp. unsalted sweet butter
1 1/2 tsp. finely chopped garlic
2 tbsp. finely chopped parsley
2 tbsp. finely chopped shallots
1 tbs white wine
Salt and pepper to taste
1/2 c. finely chopped Ritz crackers
1 1/2 tsp. finely chopped garlic
2 tbsp. finely chopped parsley
2 tbsp. finely chopped shallots
1 tbs white wine
Salt and pepper to taste
1/2 c. finely chopped Ritz crackers
Cream the butter in a mixer until light and fluffy. Mix in garlic, parsley, shallot, white wine and season well with salt and pepper.
Preheat oven to 450 degrees. Put a teaspoon of herb butter in well of baking dish or shell, add 1 escargot and seal with another portion of butter. Sprinkle with crumbled crackers lightly.
Bake 8 to 9 minutes in oven. Serve very hot with Focaccia Bread, Pita Bread, or French Bread.
No comments:
Post a Comment