For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!
DennisinSeattle Premium Member about 2 years ago
Escargot, if you don’t mind.
WentHulk about 2 years ago
Sigh……..
Zykoic about 2 years ago
Mostly just garlic and butter. Hell, put that on about anything and some European will eat it.
iggyman about 2 years ago
At the French Le Mans race they said “Look at that ‘S’ Car go”!
222jo about 2 years ago
‘Row-bare’!
Chithing Premium Member about 2 years ago
You could deep fry them and I still wouldn’t go near them. Snails, that is, not necessarily Frenchmen.
MS72 about 2 years ago
Escargots in Garlic and Parsley Butter
For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!
Jeffin Premium Member about 2 years ago
I didn’t know Pinkish took up rowing. He may not be wearing proper attire though.
Twelve Badgers in a Suit Premium Member about 2 years ago
And he prezumably ate it raw, too. Even when they’re cooked, they have weird texture. I don’t want to imagine what they’re like raw.
Prey about 2 years ago
What I want to know is – who ate the first one?
and why?
Martin Booda about 2 years ago
Crassus’s tastes include snails and oysters.
GatorStreet about 2 years ago
Should I be worried that my thought was the same as Bucky’s – why in the world is Wilco on a French kick?
bloodykate about 2 years ago
Hahaha!!!
JP Steve Premium Member about 2 years ago
Don’t get Rob started on the nutritional value of frogs, Buckaroo…
mitchel.farr about 2 years ago
The way the French do snails is delicious, but not attractive. Then there is the Italian hot antipasto with snails in the shell. Superb!!!