Think Escargot are too fancy for a weeknight meal? Think again.
When I was young, we used to go to a very fancy French restaurant called l’Auberge in Dayton, Ohio where I grew up. In general the food there was very, very fancy, but one of the things I really remember was the very simple way that they served Escargot, in a small pot with a garlic cream sauce, and bread for dipping.
Many times Escargot is served in the shells. Now, it’s not the shells they actually lived in, it’s just some other random, cleaned shell that you stick them back into, and add garlic butter on top of. I’m not really sure sticking them back in the shell makes them any tastier, and frankly seems like a pain in the rear.
But aren’t Escargot hard to get? Oh no. You can get them right here on Amazon. If you’re lucky to be close enough to a distributor, you can get them same day (or even in 2 hours if you’re near a metropolitan area!)
Melt 2 tablespoons of butter over medium heat.
Drain and rinse your snails well.
Add garlic and cook for a minute or two. I started off with 2 cloves of garlic and added as I went along, for a total of 8. Escargot are supposed to be very garlic-y!
Add 2 tablespoons of Sherry and 1 tablespoon of lemon juice and cook for a minute.
Add 2 stock cubes (or about 1/2 cup of broth if you have it) and 3/4 cup of heavy whipping cream and cook until cooked through. Adjust the seasoning to taste with salt and pepper.
And serve in your tiny pot (or huge bowl. Either way) with some toasted bread to sop up the gorgeous sauce.
- 2 7 oz cans Escargot
- 2 tbsp butter
- 8 cloves garlic or to taste
- 2 tbsp Sherry
- 1 tbsp lemon juice
- 2 Broth Cubes or about 1/4 cup canned broth
- 3/4 cup heavy whipping cream
- Salt and pepper to taste
- Drain and rinse Escargot well. Saute in butter and garlic on medium heat for a minute, then add sherry and lemon juice and cook for several minutes. Add rest of ingredients and heat until heated through.