Bonjour foodies! Today, we're taking a culinary journey to the charming streets of Paris with a classic French delicacy – Escargot à la Parisienne. These tender and succulent snails sautéed in a rich garlic butter sauce will transport your taste buds to the heart of the City of Lights.
Ingredients:
24 live snails (if available, otherwise canned or frozen snails will suffice)
1 cup unsalted butter, softened
4 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon dry white wine
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
24 snail shells (if using fresh snails) or a snail plate for serving
Instructions:
Preparing the Snails: If you're using fresh snails, you need to clean and prepare them properly. Rinse the snails thoroughly under cold water to remove any dirt or debris. Place the snails in a bowl and cover them with cold water and a pinch of salt. Let them soak for about 2 hours to purge any impurities. Rinse them again and drain before using.
Making the Garlic Butter Sauce: In a mixing bowl, combine the softened butter, minced garlic, parsley, thyme, chives, white wine, and lemon juice. Mix everything well until you achieve a smooth and creamy consistency. Season with salt and freshly ground black pepper to taste. This fragrant butter sauce will be the star of the show!
Preparing the Escargot à la Parisienne: If you are using fresh snails, remove them from their shells with a small fork or a special snail tong. If you are using canned or frozen snails, they should already be removed from their shells. Place each snail into a shell, filling each shell about three-quarters full.
Coating the Snails: Preheat your oven to 375°F (190°C). Place the filled snail shells on a baking sheet or in a snail plate. Using a small spoon, generously coat each snail with the prepared garlic butter sauce, ensuring they are well covered.
Baking the Escargot: Bake the snails in the preheated oven for about 12-15 minutes or until the butter sauce is sizzling and bubbling around the snails. This will infuse the snails with the delicious flavors of the sauce and create a heavenly aroma.
Presentation: Remove the Escargot à la Parisienne from the oven, and let them cool slightly. Arrange the snail shells on a serving plate, preferably with a bed of rock salt or parsley to stabilize them and add a touch of elegance.
Serving: Escargot à la Parisienne is traditionally served with a crusty baguette to soak up the flavorful garlic butter sauce. Offer some lemon wedges on the side for an extra zesty kick. Encourage your guests to use special snail tongs or small forks to extract the snails from the shells and enjoy this delectable French treat.
There you have it – a delightful Parisian delight that will undoubtedly impress your guests at any dinner party or special occasion. Bon appétit!
Comments