Second, my mom couldn't find her shells. So, I found escargot dishes and put a couple on hold at Sur La Table. But a friend offered me hers. Sweet. I love my little village. All set...
The verdict: meh. I was able to get ten out of twelve of my students to try durian. Click to read about our durian adventure. But I was only able to get four out of ten to try the snails!
Ingredients serves 12
- 1 can escargot
- 1 C butter, room temperature (we made our own butter!)
- 2 shallots, minced
- 2 cloves garlic, minced
- 4 T herbs, minced (we used a mixture of parsley, cilantro, and rosemary)
- 4 T freshly squeezed lemon juice
- Freshly ground salt
- Freshly ground pepper
Rinse the escargot under warm water. Pat dry with a paper towel. Set aside.
In a small mixing bowl, combine the butter, shallots, garlic, herbs, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper.
Scoop a small amount of herb butter in hollow of the escargot dish. Place the escargot on top and put another dollop of butter on top. Cook snails for 12 to 15 minutes. Top with more butter, if desired. You can never have enough butter with snails, I think!