Tata, my grandmother, had a preference for French food, very rare to explain because her favorite city was #NewYork! jajaja Perhaps it was because of the indiscriminate use of the butter or by the simplicity of French recipes.
This is the case with escargots, prepared with butter and garlic. They are ideal as an entree and their preparation doesn’t take more than 10 minutes. It also impacts any diner because of its taste and texture that should not be too soft or too hard.
For those who don’t want to venture so much, I invite you to buy the precooked escargots that come in can, but for those who want to feel proud to serve a luxurious dish, just clean them well and leave the escargots in freshly boiled water for about five minutes . The rest should be dedicated to butter.
Calculate 12 snails per plate. Now, let’s get cooking!
- Skim the escargots with the small cup of brandy for five minutes and over low heat.
- Make the sauce in a separate pan by melting the butter and adding the finely chopped garlic and salt.
- Mix with the sauce with the escargots and bathe with the glass of white wine. They should be cooked until the sauce begins to bubble.
- Garnish with the chopped parsley.
To enjoy and feel all the flavor of the sauce with the snails it is recommended to accompany them with fresh and crisp French baguette. And I also recommend to serve the escargots with a glass of white wine 😉