Peconic Escargot and Chorizo

A hearty appetizer, perfect for chilly winter nights. The earthy snails pair wonderfully with the sweet apples, spiced chorizo, and perfume of the cider and maple syrup. This dish hits all the right notes. Be sure to save a swig or two of cider to enjoy while your picking the snails.


12 Peconic Escargot - In Shell

1 Cup Dried Chorizo (cut into slices)

1 Apple (diced similar to size of escargot)

1/2 Cup Dry Apple Cider (alcoholic)

1 Tbsp. Maple Syrup 1 Shallot (diced)

1/2 Cup Butter (cold, cubed)

1 Tbsp Italian Parsley Leaves (chopped)

Sea Salt


1. Put the snail in a pot with 2 quarts cold water and a handful of sea salt. Gradually bring the water to a rolling boil. Remove the escargot.

2. In a cast iron skillet, sweat our the shallot with some butter.

3. Add apples. Cook until apples begin to gain color.

4. Add chorizo and cook for 5 more minutes.

5. Add escargot and maple syrup. Give a good stir in order to glaze all ingredients.

6. Deglaze skillet with apple cider. Reduce heat by half. Add remaining cold butter.

7. Glaze the ingredients with the butter, tossing vigorously.

8. Finish and garnish with chopped parsley.

Chef Hugue Dufour - M. Wells Steakhouse - Long Island City, NY

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