30 min to 1 hour
makes: 48 escargot
I just turned 30! To celebrate, I decided to throw myself a big, five course, dinner party. I shared our aperitif course on Tuesday. We made delicious 1789 cocktails and paired them some amazing Olive Crisps served with a Green Olive and Almond Tapenade with some Anchovy for extra flavor and some creamy, and delicious Riclettes de Sardines.
The second course in our meal was the entree course. In France, unlike America, entree does not mean the main meal, but in fact means appetizer…a course that follows an aperitif of drinks and little snacks.
For me, this meal was an opportunity to indulge in some of my favorite things! I am turning 30 after-all…so Escargot was a must for this meal, and so was Beef Wellington and Duck and Apricot Terrine! Escargot is quintessentially French, isn’t it! You say snail’s in reference to anything else, and the most common retort is “ew”. But escargot is a delicacy! The snail itself is mostly a vehicle for a delicious garlicky butter sauce.
I found many recipes for escargot and it felt like all of them were lacking in garlic, but I went with the flow, afraid to over-season. In the end, I wish I added more garlic, so I am doubling the amount of garlic in my recipe for your use.
You know what I found out while sourcing ingredients? The snails and their shells are sold separately! You have to order the snails jarred, and then the empty shells to put them back in. The benefit? Well if you can manage to clean the shells back out, you can reuse them!
No French meal is complete without a Cheese Course, which we followed with a round of Cannelés Bordelais and a 3 Tier Vanilla Cake with Raspberry Filling and Cream Cheese Frosting.
Happy Birthday to me!
- 8 large garlic, minced
- 1 1/2 teaspoons salt
- 4 sticks butter, softened
- 1 large shallot, minced
- 1/2 cup parsley, minced
- 1 teaspoon freshly ground pepper
- 4 tablespoons white wine
- 48 large snails (1 16 ounce can)
- 48 snail shells
- 4 or so cups of salt if you don’t have escargot dishes
- Preheat oven to 450°F.
- Make paste out of garlic, either use the side of your knife or push through garlic press.
- Beat butter, shallot, garlic paste, and salt together.
Beat in wine and parsley.
- Stuff shells with 1/2 butter mix.
Add remaining butter mixture.
- Place in escargot dish with open end up. If using salt, spread it over a high rimmed baking dish and carefully push the snail shells into the salt to stabilize them.
- Bake for 4-6 minutes, serve immediately.