A classic preparation, and for good reason! This is quite possibly the simplest and most delicious way to enjoy your escargot. If you want the snails to be tender and meaty, you’ll want to first par-cook them using the instructions on the reverse side of this page. If you prefer them juicy and plump, but with some chew (similar to a clam) do not par-cook the snails.
The Shelled snails should be par cooked first, to tenderize them.
1. Start the snails in a small sauce pot, cover with cold water or stock.
2. Add a generous pinch of salt.
3. Add aromatics if you choose (garlic, herbs, ginger, lemon, wine, peppercorn, etc…)
4. Bring the snails to a simmer. Skim off any foam that rises to the surface and discard.
5. Cover the pot with a lid and simmer gently for 30-45 minutes.
6. Transfer the entire contents to a shallow container and cool the snails in the poaching liquid.
For the Herb Butter:
1/2 Cup Salted Butter (softened)
1⁄4 Cup Flat Leaf Parsley (minced)
1 Tbsp. White Wine
1 tsp. Cognac or Brandy
3 Cloves Garlic (minced)
1 Shallot (minced)
To Taste: Freshly Ground Black Pepper and Nutmeg
In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with pepper and nutmeg. Cover with plastic wrap and refrigerate overnight to let the ﬂavors meld. Be sure to pull your butter from the refrigerator and allow to soften about 1 hour before you prepare the dish.
Baguette (sliced, about 1/2 inch thick - about 30 slices)
Kosher Salt and Black Pepper (to taste)
Shelled Peconic Escargot (par-cooked)
Parsley Leaves (for garnish)
1. Preheat oven to 350 degrees.
2. Arrange the sliced baguette on a baking sheet. Drizzle with olive oil and a sprinkle of salt and pepper.
3. Bake for 10 minutes - just long enough to slightly brown and crisp the edges. Transfer to a serving platter.
4. Remove the par-cooked snails from the poaching liquid, and pat dry. Discard the liquid.
5. In a nonstick pan, melt a spoonful of herb butter. Allow it to heat in the pan until it begins to bubble.
6. Add the par cooked escargot and swirl them gently in the butter. Allow the butter to coat the snails and warm them through, about 3 minutes. Season with salt if needed.
7. Spoon the escargot onto the warm slices of bread, garnish with the picked parsley leaves, and serve.