When I get off this mountain
You know where I want to go
Straight down the Mississippi river
To the Gulf of Mexico
To Lake Charles, Louisiana
Little Bessie, girl that I once knew
And she told me I could come on by
If there’s anything she could do
“Up on Cripple Creek” by The Band
This recipe is adapted from Anthony Bourdain’s Les Halles cookbook, which I love. I used only the finest Canadian escargot from my dear friend Nadine (nothing makes a better going away present than 8 cans of escargot!). Check that, the escargot are actually from Indonesia…eh, close enough. Bourdain’s recipe called for eight (!) cloves of garlic, I backed off on the garlic a little because when I made this the first time it produced an almost gross garlic flavor.
A side note: I was really hurting from garlic overdose so I decided to do a little research on the internet. I found an effective way to diminish garlic mouth. All you need to do is rub your tongue, gums, and roof of your mouth with a stainless steel spoon to get rid of that garlic intensity, it works!
Ingredients:
1 can escargots
¼ cup white wine
1 shallot, thinly sliced
1 cup of fresh flat leaf parsley
3 cloves of garlic
1 stick of butter
Salt and pepper
1 baguette cut into diagonal slices
Directions:
1. Preheat broiler
2. In a small saucepan, simmer escargots, wine and shallots for 15 minutes
3. Meanwhile, chop parsley and garlic in a food processor, add butter until it forms a green paste
4. Meanwhile, brown baguette under broiler about 2 minutes
5. Strain liquid from escargot and shallots, add garlic parsley butter, heat until well combined
6. Spoon escargot on toasted bread and serve warm
I don’t think you can have too much garlic in escargot! I’m pretty sure when my mom makes them she puts at least a whole head… but we do the ones where you eat them in the special escargot dishes and stuff. This recipe looks good. Now that I can readily pick up escargots I will have to make them more often. If you need a shipment let me know!
Say ‘hi’ to Elissa for me!
Does she cook the garlic? This recipe called for basically raw garlic.
That makes more sense. Yep, it’s cooked. It’s basically butter with a ton of garlic and some spices. Then you put the escargot in the special escargot dish with a chunk of the garlic butter per escargot and bake the whole thing. I probably think she used so much garlic because we would eat these as appetizers for big dinners (like xmas) and then we would have to make tonnes!
How elegant! And thanks for the spoon trick for counteracting garlic.
Try it, it works!
how interesting, I’ve always wanted to try escargot… and I will be eternally grateful for the tidbit about using the spoon inside of your mouth to exorcise the fire breathing garlic demons! I knew about it for use on external parts, but never thought of putting it in my mouth.
Ha, that looks like a snail on your bread! :) Haven’t been a big fan of escagot, but the parsley really makes it look bright. BTW, parsley (or cilantro) also counteracts garlic but I think you have to eat a whole bunch of it.
Single Guy: I’ve read that about parsley, the amount I had in this recipe didn’t counteract the garlic!
Yummy! I’ve been seeing escargots a lot recently, on tv, various sites, and it just makes me crave the deliciously-butter-soaked baguette you get to eat along side them. I tried these on a trip to Edmonton my love and I took…if only I could make him try them.
http://www.ctfinebistro.com