Join us on a culinary journey as we dive into the exquisite world of escargot, the classic French delicacy that’s sure to impress! 🌍✨ Discover the rich history of this luxury dish, from Ancient Rome to the refined kitchens of modern France.
🔪 In this video, we’ll show you how to expertly prepare escargot with a rich garlic herb butter that will tantalize your taste buds. Get all the tips and tricks you need to serve this gourmet dish in just a few easy steps!
🔍 Don’t miss out on this unique and delicious recipe!
📋 Full recipe and instructions in the description below!
Escargot Recipe
Ingredients:
12 fresh snails (various types can be used, but Helix pomatia is considered the most flavorful)
100 grams unsalted butter
2 cloves garlic (finely chopped)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1/4 teaspoon salt
Black pepper (to taste)
1/4 cup white wine (optional)
Directions:
Prepare the Snails: Fresh snails should be cleaned properly, so soak them in water with salt to cleanse them, then rinse them thoroughly. If the snails are already cleaned and prepped, skip this step.
Prepare the Garlic and Butter Mixture: In a pan, melt the butter and add the chopped garlic. Sauté for a few minutes, being careful not to burn the garlic. Then add the parsley, thyme, salt, pepper, and lemon juice. Stir everything together, letting the flavors meld. If using white wine, add it now and let it simmer for a couple of minutes.
Prepare the Snail Shells: If using snail shells, place a spoonful of the butter mixture into each shell. Then, carefully place a snail into each shell and cover it with the remaining garlic butter mixture.
Bake: Preheat the oven to 200°C (392°F) and place the snails in the oven. Bake for 10-12 minutes until the butter is bubbling and the snails are cooked through.
Serve: Serve the escargots hot in their shells (preferably in an escargot baking dish) with fresh bread or baguette slices for dipping into the delicious garlic butter.
Tip:
If you don’t have snail shells, you can place the snails in a small oven-safe dish and bake them that way.
If the snails are pre-cooked, you can skip the baking step and simply add the garlic butter mixture.
Serving and Flavor
Escargot is typically served as a starter, hot, with a side of fresh bread to soak up the rich garlic butter. The richness of the butter and the refreshing touch of garlic and parsley make this dish both luxurious and light in flavor.
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