Wednesday, February 9, 2005

Escargots (snails) with garlic butter

Recipe for the garlic butter:

1/4 pound unsalted butter, soft
1/4 cup chopped Italian parsley
2 tablespoons shallots, chopped fine (or you dan use finely chopped onions, too)
2 tablespoons garlic, minced
Some fresh thyme leaves (optional, personally I don't like them that much)
1 tablespoons brandy
1 tbsp. lemon juice
1/2 teaspoon salt
1 teaspoon ground white pepper
3/4 cup bread crumbs

One can of snails
Red wine

Combine all ingredients except the bread and mix well, then fold in the bread crumbs. Keep the butter in a tupperware or a plastic container.

Meanwhile, drain the Snails from the can and rinse them. Boil them in a combination of 2 cups water and 2 cups red wine for about 15 minutes. Keep the cooking liquid. Store in a tupperwear until ready to use.

Now in a snail dish (escargot cocotte) place the snails and cover with the garlic butter. Bake at 450 F for 10 minutes. Mmmmmh delicious, lots of garlic taste!

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