This classic French dish is simple to make and sure to impress your guests. Escargot are a type of land snail, usually cooked in garlic butter and served as an appetizer. This dish can be made with fresh or canned escargot, and is best served with crusty bread.
Ingredients
- 1/2 kg escargot
- 250g unsalted butter
- 1 head garlic, peeled and thinly sliced
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- Fresh parsley, chopped (optional)
Method
- If using fresh escargot, purge them by placing them in a bowl with salt and water for 24 hours. Rinse and drain well.
- Melt butter in a large skillet over medium heat. Add garlic and cook, stirring, for 2 minutes. Do not let the garlic brown.
- Add escargot and wine. Cook, stirring, for 3 minutes. Add salt and cook for 2 minutes more.
- Remove from heat and stir in parsley, if using. Serve immediately with crusty bread.
Potential changes & improvements
If you want a bit more of a garlic flavour, you could cook the escargot in garlic butter and then garnish with additional garlic and parsley. Other potential garnishes include crumbled bacon or grated Parmesan cheese.
What other food it works well with
Escargot goes well with other French classics such as baguettes, pâté and salad. It can also be served as a main course with roasted potatoes or vegetables.
Common Mistakes
One common mistake when making escargot is to overcook the snail meat. This will make it tough and chewy, so be sure to remove from the heat as soon as it is cooked through.
Nutritional Information
Escargot is a good source of protein and iron. One serving of escargot (100g) contains approximately:
- Calories: 200
- Fat: 16g
- Protein: 8g
- Carbohydrates: 4g
Allergens
Escargot contains gluten, milk, and soy. It may also contain traces of nuts, eggs, and fish.