Escargot with Butter & Herbs

Elevate your culinary experience with this exquisite Escargot recipe that seamlessly blends the rich flavors of escargot with the aromatic essence of garlic and herbs.

Author: Chef Jorge Montes

Print

With ImageWithout Image

Escargot with Garlic and Herbs

This is a classic French dish that is perfect as an appetizer or date-night-at-home bite. It pairs lovely with a Butter Chardonnay or Cote de Rhone.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 8 oz.( 20-25 pcs) Escargot, rinsed and dried
• 4 Garlic cloves, minced
• 1 Tbsp. Olive oil
• 2 oz. Butter
• 1 Shallot, minced
• 2 Tbsp. Parsley, chopped small
• 1 Tsp. Thyme, chopped small
• 1 Tsp. Rosemary, chopped small
• ¼ cup White wine
• Juice of ½ a Lemon
• ¼ cup Heavy cream.
• Salt & Pepper, to taste
• 1 baguette, cut into 1 inch thick slices and toasted
• Garnish: 1 Tbsp. Chives, chopped small
• Tools: Sauté pan / Chef Knife/ Cutting Board / Wooden Spoon

Instructions

1. In a sauté pan on high heat, place oil and half of the butter along with the garlic, shallots and escargot. Sauté for 1 minute
2. Add rosemary, thyme and wine. Cook for 1 minute
3. Add cream, lemon juice and simmer for 2 minutes until reduced by half.
4. Add butter and stir well while cooking for another 30 seconds. Season with salt and pepper.
5. Serve hot on top of baguette and garnish with chives

Did you make this recipe?

Tag @Nowthatssazoned_ on instagram and hashtag it #nowthatssazoned