Preparing snails or escargot at home has been on my culinary wishlist for as long as I can remember. They’re one of my favorite things to order at a French restaurant… a bit stereotypical yes, but they are always delicious.
While I know snails freak a lot of people out, they are amazing in my opinion. Trying snails for the first time and realizing that I actually liked them was almost like a badge of honor when I was a kid. I mean you can’t really beat anything drenched in butter and garlic!
Look how cute they are!
Every now and then, I have looked up where to find snails, hoping they would magically appear in the Whole Foods seafood department. From my understanding, you can get canned snails in most speciality stores (though I’ve never actually seen these with my own eyes). A couple weeks ago, the mood struck again and after doing some digging and asking around, I procured my snails from my lovely fish market, Mermaid’s Garden! I gotta say, Bianca and Mark continue to amaze me at their generosity. They had a sample of these bad boys in their freezer and were happy to share them with me! I was giddy with excitement about these little guys who are from Mary Stewart a snail rancher in California and whose snails are sought after by many chefs and restaurants around the country.
Here’s a great article about Mary, her passion for what she does and the secret life of snails! Let’s add snail ranching to my list of dream jobs (along with oyster or mussel farmer!).
Anyway, I decided to make the traditional escargot with parsley butter and then snails with mushrooms and parsley with toasted French bread. I wish I had the shells and little pan to serve the snails with parsley butter in as you would get in a french restaurant, but c’est la vie.
I will say though, the best escargot I’ve ever had were in this restaurant in Paris where they served the escargot in a casserole pot swimming in a parsley butter concoction. It was amazing! And my own preparation was delicious as well! The snails melt in your mouth having been baked in butter and parsley and the garlic gives a nice bite. Served with crusty toasted bread, you can’t go wrong!
I’m glad I finally got to work with snails at home. We can cross this one off the ol’ culinary bucket list!
- ½ cup unsalted butter, at room temperature
- 5 large cloves garlic, peeled and minced
- ½ cup Italian parsley
- ¾ teaspoon kosher salt
- Freshly ground pepper to taste
- 2 7-ounce cans shelled escargots, drained
- baguette slices
- Heat 2 teaspoons of butter in a saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Scrape the mixture into a food processor and add the remaining butter, and parsley. Process until smooth, scraping down the bowl's sides. Mix in the salt and pepper.
- Add snails to mini muffin tins. Top with butter-parsley mixture. Bake for 5 minutes until the butter mixture has melted.
- Serve with baguette slices.