Ok, now we are going to get fancy on you! I have asked family members to send me their favorite recipes and wow....my cousin Bill surprised me with this one! Super elegant and delicious, treat yourself to this one during the week or surprise your guests at your next dinner party for a delicious first course! Thanks Bill!!
INGREDIENTS
1. Chopped Parsley (Fresh or dried) To Taste
Chopped Dill
(Fresh or dried dill weed) Optional To Taste
Unsalted
Butter 1 Stick
Minced
Garlic
3-5 Cloves…..To Taste
Lemon
Juice
1 Teaspoon or so
2. Snails
1 Can-‘Roland’ Escargots Snails
Chopped
Shallots @ ½ Shallot
Salt and Black
Pepper To
Taste
Red Burgundy Wine (Sub Pinot Noir, etc.) A Couple of Ounces
3. Snail Dishes or Mini-Cupcake Pans
Cream the butter in a bowl.
(I usually cut the stick up in small pieces and put it in a small metal bowl on
top of a pan of hot water from the tap a couple of times to soften or microwave
on a low power level @30 seconds a couple of times ). Beat in the minced
garlic, parsley, dill,
Lemon juice and salt and
pepper.
Rinse the snails a couple of
times in the can with cold water and strain. Saute them in a couple of
teaspoons of the butter mixture with the shallots and red wine. (A minute or
two at medium –high heat).
Put the snails in the dishes
or pans. (One snail in each section). Spoon a little of the shallot mixture
from the pan over each one. Place a spoon of butter mixture over each snail
(Use it all).
Bake in a pre-heated oven at
@ 425 degrees for 8 minutes. (Do not over cook).
Serve the snails in the
dishes or pan with small pieces of Italian or French bread for soaking up the
butter, shallot mixture.
A nice bottle of Beaujolais Nouveau or similar wine goes well with dish.
By Bill Onysko
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