"What's this?" I turned it over in my hand to look, marveling at the pretty shells. "Escargot? From a can? Really?" Apparently, it's what even the fancy restaurants do. Huh. I never thought about where escargot came from before.
The only times I've had escargot, it was in a fancy restaurant that I worked in when I was around 18 years old. I remember dipping bread into the buttery goodness and snacking on them like they were candy. Making them at home would be much, much different. Or would it?
Winter always poses a challenge for food blogging, as by the time I get home from work, there's no light left. I've been slow to set up a contraption to use, so I do the best I can with what I have. Today I raced home from work and began cooking up those escargot immediately. After school snack? Appetizer? We'd make it work.
Firstly, let me tell you that snails do not make a good first impression. They stink. They are also really, really ugly. If I had never eaten escargot at this point, I'd likely have chosen not to, right then and there. Kevin had a great observation right off the top:
"They are just like eating raw oysters. You just can't think too hard about it." This is why I am not posting a photo. It would scare you. I want you to just think of buttery, garlicky goodness. THIS is the part of escargot that you want to see. Trust me.
First, you whiz up softened butter, garlic, a shallot, some brandy (I used rum because I didn't have brandy) and a bit of parsley in your food processor. You stuff a little into one of those pretty shells, squeeze in an escargot, then fill it up with more butter. Put them in a dish, pre-heat the oven to 350 F, and bake them for about 10 minutes, or until the butter is melted and bubbling.
Serve them with sliced warmed baguette to sop up the butter with. A can of escargot easily makes enough for a party-Kevin and I stuffed ourselves, and we still had some left over. He absolutely loved these and ate so many that even he had to declare himself completely full at some point, which is entirely unusual for my nearly 18 year old.
These were so tasty, I plan to track down another can and serve them for New Years Eve, which is when we typically have a bunch of appetizers and watch movies. With some fresh baguette and other nibblies, they'd make a great snack and are so much cheaper that the escargot you get in a restaurant!
Are you brave enough to escargot? Get the original recipe HERE.
Disclosure: I was sent a box from The Missing Ingredient and am posting about trying various products. I wasn't compensated except for being given the products to try. Opinions are my own.