In keeping with the theme of exotic foods for Valentine’s day, the second course was escargots with garlic butter. Cooking escargot is very easy, but you will have to buy snail shells and canned snails in order to do it properly. My grocery store carries Roland brand escargot, but unfortunately didn’t carry the empty shells you need to complete the presentation. Instead they carried frozen escargots, in the shell, already stuffed with the butter sauce, so I had to “shell out” (pun intended) for pre-made escargots in order to get the shells to stuff with escargot going forward. Once you have the shells you can keep them and reuse them in the future, making escargot an easy appetizer that you don’t need to save for a special occasion. If you can’t find the shells in your local grocery store, you can buy them online here.
Escargot with Garlic Butter (serves 2):
- 1 dozen escargot, with shells
- 6 T butter, softened to room temp
- 2 cloves garlic, minced
- 1 T minced shallot
- 1 T minced parsley
- Salt and pepper
- 2-3 T Congac
Preheat the oven to 400 degrees. Blend the butter, garlic, shallot, parsley, and salt and pepper until smooth. You can use a hand blender, or a food processor. Place a dollop of the butter sauce in each shell, the insert a snail, and then fill the remainder of the shell with butter sauce. Splash the congac over the top of the shells (opening side up). Place in the oven and cook until butter is bubbling, about 10 minutes. Serve immediately.