Here are today’s five food facts about Escargot: Escargot – French – An edible snail, especially one prepared as an appetizer or entree. The French consume 40,000 metric tons of snails each year. Heliculture is the science of growing snails for food. Snails have been eaten as food […]
- Yield: Makes 4 first-course servings
- 1 small garlic clove
- 3/8 teaspoon table salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/2 teaspoons finely minced shallot
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/4 teaspoon black pepper
- 1 tablespoon dry white wine
- 12 to 16 snails* (from a 7- to 8-oz can)
- About 2 cups kosher salt (for stabilizing snail shells)
- Special equipment: 12 to 16 sterilized escargot shells*
- Accompaniment: French bread
- Put oven rack in middle position and preheat oven to 450°F.
- Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
- Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
- Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
ESCARGOTS À LA BOURGUIGNONNE Recipe via Epicurious