ESCARGOT
An easy way to prepare escargot that doesn't require shells. I recommend Roland brand snails. They are sold in a can which is typical for escargot.
Provided by skwiatk
Categories European
Time 25m
Yield 12 pieces, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter on low heat in sauté pan.
- When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
- Pat snails dry and add to butter.
- Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
- Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
- Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
- Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
- Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
- Remove from oven, place on serving platter and enjoy!
Nutrition Facts : Calories 1092.9, Fat 17.8, SaturatedFat 9, Cholesterol 30.5, Sodium 1853.6, Carbohydrate 193.7, Fiber 8.3, Sugar 8.8, Protein 40.4
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