HomeRecipesDay 12 – 12 Days of Recipes: Sabarot Escargot and Shells
Day 12 – 12 Days of Recipes: Sabarot Escargot and Shells
December 23, 2016
Day 12: Sabarot Escargot and Shells
Recipe Type: 12 Days of Recipes (and Gift Ideas)
Cook time:
Total time:
*The escargot is a cooked land snail. Escargots are usually served as a starter in Portugal and France, and are a typical dish in the Catalan region of Spain. Switch up your holiday appetizer offerings by offering a French delicacy; Escargot. Well Seasoned has cans of them in store now for the holidays! These shelled delicacies come to you straight from France and are packed in fresh water. Try a themed French Cuisine stocking stuffer this year and pick up some French Duck Fat while you’re in store!
Ingredients
1 garlic clove
1 small shallot
2 stems flat leaf parsley
¼ c. salted butter
1 tbsp cognac, wine or brandy
freshly cracked black pepper
1 can of Escargot
Instructions
Pre-heat the oven to 400 degrees F. Finely chop the garlic, shallot & parsley. Put the softened butter in a food processor and blend for several seconds, add the garlic & shallot - process until they are thoroughly combined. Add the wine, parsley & pepper, pulse a few times until it has mixed into the butter.
Open the can of snails & rinse them under cold water, drain well. Put a little of the butter mixture into each empty shell & then push a snail into the shell. Fill the remaining space completely with butter. Put the filled shells in a pan, into the oven for aprox. 10 minutes, or until the butter has melted and bubbling.
Serve immediately with slices of fresh bread. If you don't have snail plates and tongs, use small forks or cocktail sticks to eat the snails.
