Escargot with Pernod and Garlic Butter Recipe
4.6 stars -
based on 7 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: •12 large or jumbo helix snails cleaned and purged
•1 1/2 cups cold water
•3/4 cup white wine
•3/4 cup low sodium chicken broth
•2 teaspoons baking soda
•1 Tbs salt
•24-36 medium to large spinach leaves
•1 cup freshly grated parmesan cheese
Compound Butter
•24 oz salted european style butter or Plugra.
•2/3 cup Pernod anise liquer.
•1/2 cup extra virgin love oil.
•1 Tbs fresh ground black peppercorns.
•1 Tbs fresh ground green peppercorns (use 2 Tbs black if you do not have green.
•2 cups chopped, fresh parsley with stems removed.
•12-15 garlic cloves chopped.
•3 large shallots chopped.
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Directions: |
Directions:•Rinse snails well.
•Mix the salt and baking soda with the water and add the snails. Store in refrigerator overnight in a covered, air tight container.
•Rinse snails thoroughly the morning after the baking soda soak.
•Mix the white wine and chicken stock (court bullion).
•Place snails in the court bullion in a covered, air tight container and refrigerate for 1-2 days.
•Put softened butter into a food processor and blend to soften further.
•Add ground pepper, garlic and shallots and blend well.
•Add olive oil and Pernod and blend well.
•Add chopper parsley and blend well.
•Remove compound butter from the food processor and put into our tight plastic containers and refrigerate.
•On the day you plan to eat, remove the snails and the compound butter from the refrigerator.
•Drain the snails.
•In two 6 divot escargot dishes, arrange stemless spinach leaves to form a nest in each divot.
•Put one snail in each spinach nested divot.
•Put 1 tablespoon of escargot butter atop each snail in the divots.
•Put a generous 5 fingertip pinch of fresh ground Parmesan cheese in each divot as topping.
•Bake both escargot crocks in a preheated oven at 450 degrees for 15 minutes.
•Serve with hot toasted french bread slices for soaking up the left over butter in the divots. |
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Number Of
Servings: |
Number Of
Servings:1-2 |
Preparation
Time: |
Preparation
Time:2 days |
Personal
Notes: |
Personal
Notes: This dish is one of my personal favorites. It is meant to be an appetizer both because the way it is served there is not much volume to it and it really gets the appetite going with its intense flavors. That and if you eat enough to make a meal out of it you’ll end up eating a day’s worth of calories in one sitting. This is a dish I share with my younger son who shares my adventurous palette. It is my hope that when he moves out on his own he will love to cook as much as I do and start his epicurean journey at a much younger age than I.
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