Anne Senior reviewed Escargots
on February 28, 2004
The Escargots were wounderful just like the ones I had in France. Just the right amount of garlic and not over cooked. I wish that I had more bread to get all the sauce up with. My kids even wanted some more and this was the first time they ever had them. GREAT RECIPE!
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Instructions
Place butter in a sauté pan and melt over medium high heat until it starts to turn light brown. Add the garlic and saute until light brown. Add the snails and saute for about one minute more. Add the parsley, wine, broth and the salt. Cook until reduced to about one quarter.
Pour a little sauce into each shell then place one snail into each shell. Reserve the rest of the sauce. Put into a baking dish then place in a hot 425°F oven for about 10-15 minutes. Pour the remaining sauce over the snails and serve with a loaf of crusty french bread.
Author's Comments
My wife used to hate the thought of eating snails! But now she looks for them on the menu when we go out to eat! And this is one of the ways she likes them.
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