Escargot in Garlic Butter
A fancy French favorite similar to clams or oysters.
WILD CAUGHT PRODUCT OF FRANCE
APPROX. 12 SNAILS
Escargot is similar to clams or oysters in terms of flavor, but more complete. Typically, the butter is the most prominent flavor in the dish, and the garlic herb butter that accompanies these snails is phenomenal.
Cooking Tips & Recipes
Cook from frozen. Do not refreeze.
Place escargots in a pre-heated oven to 300°F for about 12 minutes. Remove as soon as butter boils.
Snails, butter (milk), garlic, parsley, shallot, salt, pepper, spices, celery.