About Escargot in Garlic Butter
Escargot in garlic butter is a popular dish that originated in France. It is a classic French appetizer made with cooked land snails that have been removed from their shells, then cooked in a rich and flavorful garlic butter sauce. The dish has a long history and is often associated with French cuisine and fine dining.
The preparation of escargot in garlic butter involves cleaning the snails thoroughly and then cooking them in a mixture of butter, garlic, parsley, and sometimes additional herbs and spices. The snails are simmered in the garlic butter sauce until tender and infused with the flavors. The dish is typically served hot, often in special escargot dishes with individual depressions to hold each snail. It is common to accompany the escargot with bread, which can be used to soak up the delicious garlic butter sauce.
- Preheat the oven to 350°F (175°C).
- Place the escargot shells in a large pot and cover with water. Bring the water to a boil and cook the shells for 15 minutes. Drain well and set aside.
- In a small saucepan, melt the butter over low heat.
- Add minced garlic to the melted butter and cook for 2-3 minutes until fragrant.
- Remove the saucepan from heat and let the garlic butter mixture cool slightly.
- Place the cooked escargot shells in a baking dish.
- Drizzle the garlic butter mixture over the escargot.
- Season with salt and pepper to taste.
- Bake the escargot in the preheated oven for 10-12 minutes until the butter is bubbling and the escargot is heated through.
- Remove from the oven and serve the escargot immediately.
- Optionally, garnish with freshly chopped parsley and serve with crusty bread on the side.
|Total Fat (g)||20||10|
|Saturated Fat (g)||12||6|
|White wine||2 tablespoons|
|Black pepper||To taste|
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