"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

ESCARGOT IN GARLIC BUTTER Recipe

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This recipe for ESCARGOT IN GARLIC BUTTER, by , is from The Cooke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Leslie Cooke

Category:
Category:

Ingredients:  
Ingredients:  
FOR 64 SNAILS:

5 Sticks unsalted butter, softened
1 head garlic, very finely minced in salt
2 ˝ Tbs. Shallots, finely minced
2 ˝ Tbs. Flat leaf parsley, finely minced
1 ˝ Tbs. Green onion tops, finely minced
1 tsp. White pepper
2 Tbs. Dry white wine
1/4 tsp. Ground nutmeg (scant)
3/4 tsp. Table salt
1 tsp. Crystal hot sauce
1 ˝ tsp. MSG


SNAILS:

Amazon has a good selection of snails, snail shells, plates and utensils.

The best tasting snails I have had are the “GOURMET ESCARGOT WILD BURGANDY SNAILS; VERY LARGE. There are 2 dozen snails in a can for $17.29.

A less expensive, albeit not quite as good snail is the “SAVEURS de la Terre HELIX ESCARGOTS, EXTRA LARGE.” There are 1.5 dozen snails per can and a 3 pack order (54 snails) cost only $24.00.

Directions:
Directions:
Mix all ingredients into softened butter. Refrigerate if not stuffing snails immediately. Place
Small amount of butter in bottom of each snail shell, then the snail (small end first) then cover snail
Completely with additional butter.
Stuffed snails should be refrigerated until ready to bake.

Bake at 450 degrees until butter is melted and sizzling, 4-6 minutes or longer. Be certain butter is complete melted and piping hot. Be careful not to burn the butter. Serve immediately. I usually try to squeeze 7-8 snails on each serving plate.

I would make this amount of snail butter regardless of the number of snails you intend to make. The snail butter freezes well and can be used to make more snails, shrimp scampi or whatever.

Personal Notes:
Personal Notes:
My Dad perfected this recipe through trial and error over the years!

 

 

 

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