Recipe
For the first time we tasted escargots when we were in Paris and we liked it a lot.
Often, escargots are served in their shells or on special porcelain dishes with indentations for each piece. That is nice and fancy, but they still taste great just served on a white baguette.
Some people avoid eating certain foods just because they have preconception related to what that particular food is. In case of escargot, that preconception often is that they may be slimy, but it is not a case. The dish tastes a lot like garlic bread with pieces of fine, soft veal on it. Try it – at least you will know whether you like it or not.
Ingredients
For two small servings, like a side dish at lunch. Can be easily doubled.
| 1 can 115 g | Escargots1 |
| 3-4 tbsp | Butter |
| 2 | Shalots, finely chopped |
| 2 | Green onions, chopped |
| 3-4 | Cloves of garlic, finely chopped |
| to taste | salt |
- I use M’LORD brand of escargots, 36-42 pcs per can. In Toronto area they can be bought at some Italian-oriented stores like Longo’s or Highland Farms, the former sells them cheaper. The escargots usually come from Indonesia, but sometimes also from France. ↩︎
Directions
- Partially open the can of escargots and drain the liquid well. Open the can fully.
- Melt butter on a frying pan.
- Add shallots and fry them on medium heat until translucent. Season them with salt
- Add chopped green onions and continue frying until wilted
- Add chopped garlic and continue frying for short time,
- Add drained escargots and continue frying until they sizzle and are well cooked and soft. It is important to cook them enough but not overcook them, so you need to try them while cooking. Also, check the seasoning and add more salt if needed.
- Serve immediately with a baguette or white Parisian bread
Notes
An interesting historical tidbit: Pope Pius V, who liked snails, decreed that they had to be considered as fish so he could eat them during Lent.