Ingredients with Measurements:
- 24 large snails (escargot)
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 2 tablespoons of parsley, chopped
- 2 tablespoons of white wine
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special Equipment Needed:
- 24 snail shells
- Tongs
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Rinse the snails and pat them dry with a paper towel.
3. Place the snail shells on a baking sheet and set aside.
4. Heat the butter and olive oil in a small saucepan over medium heat.
5. Add the garlic and cook for 1 minute.
6. Add the snails and cook for 2 minutes.
7. Add the parsley, white wine, salt, and pepper and cook for an additional 2 minutes.
8. Using tongs, carefully place the snails into the snail shells.
9. Place the baking sheet in the preheated oven and bake for 10 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: 375 degrees Fahrenheit
Serving Size: 24 snails
Nutritional Information:
Calories: 80
Fat: 6g
Carbohydrates: 2g
Protein: 2g
Substitutions for Ingredients
- Butter: margarine, coconut oil, or olive oil
- Olive oil: vegetable oil, canola oil, or sunflower oil
- Parsley: cilantro, basil, or oregano
- White wine: chicken broth, vegetable broth, or apple cider vinegar
Variations:
- Add a teaspoon of chopped fresh thyme for an additional flavor.
- Substitute the butter with vegan butter for a vegan version.
- Add a teaspoon of minced shallots for an additional flavor.
Tips and Tricks:
- Make sure to rinse the snails thoroughly before cooking.
- Use tongs to place the snails into the snail shells to avoid burning your hands.
Storage Instructions:
Escargot can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Escargot can be reheated in the oven at 375 degrees Fahrenheit for 5 minutes.
Presentation Ideas:
Escargot can be served on a platter with a side of crusty bread and a salad.
Garnishes:
- Chopped parsley
- Fresh thyme
- Lemon wedges
Pairings:
- White wine
- Crusty bread
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting Advice:
- If the snails are overcooked, they will become tough and chewy.
Food Safety Advice:
- Make sure to cook the snails thoroughly before eating.
Food History:
Escargot is a traditional French dish that dates back to the 18th century. It is typically served as an appetizer or as a main course.
Flavor Profiles:
Escargot has a rich, buttery flavor with hints of garlic and parsley.
Serving Suggestions:
Escargot can be served as an appetizer or as a main course.
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Region: French