Escargot

An easy yet very elegant appetizer to serve with a variety of entrees.  Don’t be shy about making them; they look far more impressive than one would expect due to the simple preparation.  I saw some in the case at my local grocers and they wanted $12 for a dozen.  They were stuffed in shells with a parsleyed garlic butter.

Well, that would be enough for me but what about hubby — I didn’t want to spend $24 for the appetizer.  The nice butcher hinted that I could buy a can of 24 for $4 and whip up some garlic butter.  I’m all about a bargain. . .

Ingredients

1 can escargot (approximately 24), drained
6 tablespoon butter
1 clove garlic, finely minced
2 teaspoons shallots, finely minced
2 teaspoons flat leaf parsley, finely chopped
Splash of brandy or Madeira (optional)

Preparation

Let the butter soften at room temperature until easy enough to handle.  Drain the escargot.  Mix the softened butter with the garlic, shallots and parsley stirring well to combine.  Add the splash of brandy or Madeira if using.

Places the escargot in the dish (they make special pans for the little guys)*.  Bake at 400 degrees until the butter is bubbly — about 10 minutes.

I served with an Udi’s gluten free baguette which I sliced and heated the last 5 minutes of baking the escargot to lightly ‘toast’.

*you can pick these up at Bed Bath & Beyond any culinary stores or online.

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