• Day 12 – 12 Days of Recipes: Sabarot Escargot and Shells

December 23, 2016

French Snails (Escargot) - Our featured gift idea in Day 12 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Sabarot Escargot and Shells - Day 12 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver.

Day 12: Sabarot Escargot and Shells

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Cook time:
Total time:

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

*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
  1. 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.
  2. 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.
  3. 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.