Garlic Parmesan Escargot.




Garlic Parmesan Escargot Recipe



When I was about 10 years old, my parents took us to a fancy restaurant (with a dress code!) and my dad made me try the Escargot.  I was pretty horrified at the idea, but it only took one bite to turn me into a true believer.  

Later, in my twenties, hubby and I started going to the EPCOT Food and Wine Festival every year, and it became a steadfast tradition to hit France on the way out for some buttery garlic Escargot to-go.  Until this year, when we had 5 over-tired children and the line was so very very long.  My eternally patient husband offered to wait - he knows it's my thing, but there's no way I could justify making everyone miserable for a few bites of heaven.  I tried to justify it.  Seriously, it's my once-a-year opportunity.  But it just wasn't worth the trade-off of a miserable ride home.  (Barely).

I went into a mourning period about my missed snails, and vocalized my grief at every opportunity, until one day I thought, "maybe I could just make some?"  And so began my quest to find snails.

Turns out, they're right by the anchovies at my market.  Who knew?  I always assumed they were specially kept behind the glass case at some hoity toity specialty grocer.  Nope.  Canned.  Near the tuna.  I was seriously skeptical about these guys and they sat on my counter a couple weeks before I got the nerve up to give it a go.  I mean, there's no way they were going to live up to my expectations.  They're canned. And yet.  I had to try.

You guys.  YOU GUYS.  They were SO GOOD.

And like my father before me, I made my kids try them.  After some squirming and protesting, they tried.  And loved.  And only left me one!!!  But I can forgive them, because now I know we can have Escargot any time.  This recipe is so easy it's joke worthy, but boy oh boy, it's DELICIOUS.

So, tell me?  How do you feel about snails?


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Garlic Parmesan Escargot, Ingredients:

  • 1 can escargot snails, 4.4 ounces (about 12 snails), drained and rinsed
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 heaping tablespoon ground parmesan cheese
  • fresh parsley



Garlic Parmesan Escargot, Directions:

  1. In a small broiler safe pan (I used a cast iron skillet), melt butter and saute garlic for a couple minutes, until fragrant.
  2. Add snails and mix well with butter and garlic.  Saute, basting frequently, about 3 - 5 minutes.
  3. Sprinkle parmesan evenly on top, and place under broiler 2 - 3 minutes until parmesan is starting to bubble and brown.
  4. Garnish with parsley, serve with some crunchy french bread and ENJOY!


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Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe

Garlic Parmesan Escargot Recipe



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1 comment:

  1. As an escargot eating champ from way back when, I am happy to see another way to prepare escargots. Going on the menu very soon as I don't need any excuse to eat them ;-)

    ReplyDelete

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