These escargots are tender and filled with clean, woodsy flavor. Pair it with crusty bread to sop up this delicious “snail butter”. Serves 4-6 as an appetizer and 2 people as a main dish.
Total Time
35min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
can
Snails
or 12 ounces
•
1
cup
Merlot
or wine of your choice
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
2
Medium
White Onions
, chopped
•
1 1/2
sticks
Unsalted Butter
•
4
Tbsp
Garlic Paste
•
1
cup
Italian Flat-Leaf Parsley
, chopped
Cooking Instructions
1.
Cut Snails (1 can) in half and wash thoroughly to ensure all sand has been removed.
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.
3.
After 15 minutes, drain and discard liquid.
4.
Saute the White Onions (2) in Unsalted Butter (1 1/2 sticks).
5.
Add Garlic Paste (4 Tbsp), then season with fresh-ground black pepper and kosher salt to taste.
6.
Add the escargots, saute for 1 minute.
7.
Remove from heat, add Italian Flat-Leaf Parsley (1 cup), adjust seasonings to taste and serve with crusty bread.
Nutrition Per Serving
CALORIES
947
FAT
68.4 g
PROTEIN
23.1 g
CARBS
31.0 g
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