French escargot by The Dapper Swede. Simple but delicious supper

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

Chop the large shallot finely.

Mix 2 sticks of European style butter with the chopped shallot.

Press 12 cloves of garlic into the butter mixture using a garlic press.

Add a tad of freshly ground nutmeg to the mixture.

Chop fresh parsley and add it to the butter mixture along with salt and black pepper.

Put the garlic butter mixture into a piping bag.

Fill the escargot shells with the garlic butter mixture, followed by the escargot, and then more garlic butter on top.

Place the filled shells opening upwards in an escargot pan or heat-proof dish.

Add extra butter to the pan for more flavor if desired.

Bake the escargots in the oven at 450°F for 10 to 15 minutes until bubbly and hot.

While the escargots are baking, prepare a simple salad with a vinaigrette.

In a jar, combine extra virgin olive oil, red wine vinegar, garlic cloves, garlic salt, and pepper to taste for the vinaigrette.

Shake the jar to mix the vinaigrette ingredients together.

Roughly chop butter lettuce and place it in a salad bowl.

Add cubed English cucumbers and mushrooms to the salad bowl.

Dress the salad with the vinaigrette and mix gently.

Plate the salad with extra mushrooms and cherry tomatoes for color.

Serve the escargots with sliced French baguette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens