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Nutrition Facts
Serving Size 1 (28g) Recipe makes 6 servings The following items or measurements are not included below: 36 escargot
Calories 108
Calories from Fat 102		(94%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 8mg		0%
Potassium 49mg		1%
Total Carbohydrate 1.6g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 0.6g		1%
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Escargot Classic Style

Recipe #397471 | 10 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Jeff Garland
Nov 2, 2009

Just the way I like my escargot. Simple and yet elegant and great. Hint; I buy the snails from IGourmet. They sell a can that contains 72, enough for 12 servings @ a really good price and they are as good or better than the higher priced ones. Truly restaurant quality.

SERVES 6 (change servings and units)

Ingredients

36 escargot
6 garlic cloves, minced
1/2 cup flat leaf parsley, chopped
1/4 cup unsalted butter
1/4 cup heavy cream
salt and pepper

Directions

1
Wash and drain the snails.
2
Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
3
Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
4
Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
5
Remove from heat and put the snails in shells (if desired) or directly on plate.
6
Drizzle remaining sauce over them.
7
Serve with a good crusty bread for dipping up the sauce.