Cooking Instructions
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Step 1
Cut
Snails (1 can)
in half and wash thoroughly to ensure all sand has been removed.
Step 2
Simmer escargots on low heat with
Merlot (1 cup)
,
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
to taste for 15 minutes.
Step 3
After 15 minutes, drain and discard liquid.
Step 4
Saute the
White Onions (2)
in
Unsalted Butter (1 1/2 sticks)
.
Step 5
Add
Garlic Paste (1/4 cup)
, then season with fresh-ground black pepper and kosher salt to taste.
Step 6
Add the escargots, saute for 1 minute.
Step 7
Remove from heat, add
Italian Flat-Leaf Parsley (1 cup)
, adjust seasonings to taste and serve with crusty bread.
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