Escargot Recipe in Wine
You usually think of escargot only in conjunction with fancy French restaurants. Now you can make your own fancy appetizers at home! To really make them look fancy, get some escargot dishes at the kitchen store. You do not need the shells, but they do add to the look. The escargot needs to marinate for awhile, but once you have got them all ready for the oven, the recipe takes around 10 minutes. Since they need to marinate, they are a great appetizer to make ahead of time. Just before serving, put the escargot into the dishes and pop them in the oven. They should be served sizzling hot from the oven.
Most people are a bit squeamish the first time they try escargot. You can help your guests get over that by putting the filling directly into the dish rather than into shells. There will not be any reminders of what they are eating that way, and your guests can just enjoy the delicious garlicky goodness. Snail farms raise the snails (Helix aspersa) used in escargot on a special diet of ground cereals to make them more palatable. On a wild diet, some of the items a snail eats may make them inedible or even toxic to people. If you can get fresh snails locally from someone who raises them, go for it, otherwise look for canned snails for the best results.
Use fresh garlic cloves and a good wine in this recipe. The flavors will blend together nicely, creating a delicious appetizer that truly tempts the palate to continue on with the rest of the meal. Experiment with the herbs if you wish and come up with a combination you like best. Rosemary, thyme, sage and many other herbs would also work just fine in this recipe.
- 1 (4 ounce) can escargot, drained
- ¼ cup red wine
- 1 clove garlic, crushed
- ¼ teaspoon coarsely ground black pepper
- ½ cup butter, softened
- 2 Tablespoons fresh parsley, chopped
- 1 teaspoon tarragon
- 2 Tablespoons chives
- Place escargot into small ramekins or into snail shells. You can purchase real Helix shells at kitchen shops or use ceramic shells.
- Stir the crushed garlic into the red wine.
- Spoon this mixture over the escargot.
- Marinate in the refrigerator for a minimum of 2 hours.
- Mix the parsley, chives, and tarragon with the softened butter.
- Press 1 teaspoon of herb butter over the opening of each shell or on each ramekin.
- Place into a shallow baking pan.
- Bake in a 425 degrees Fahrenheit oven for 10 to 15 minutes, or until bubbly.
- Serve the escargot with crusty baguettes and a crisp white wine.
You cannot get much fancier than serving escargot; especially if you serve them in real snail shells. You can find special escargot dishes like the one we used in the photo at kitchen supply stores. If you do not have shells, you can just fill each indentation in the dish with your escargot mixture, dot them with the herb butter, and put them in to bake. For guests who are a bit squeamish when they see the shells, serving the recipe directly in the escargot plate will help them enjoy the flavor without thinking of what they are eating.
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