Escargot: An Award Winning Recipe! | Chef Jean-Pierre

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while enhancing flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity and flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds freshness with lower cost.

Open the can of escargot and rinse them thoroughly under cold water using a strainer.

In a pot, combine water, salt, and pepper, then add the rinsed escargot.

Add 6-7 cloves of garlic, 4-5 sprigs of thyme, and tarragon to the pot.

Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes until the escargot are tender.

In a separate pan, melt a tablespoon of butter over medium heat.

Add chopped shallots to the pan and sauté until they are translucent.

Add 8 oz of mushrooms to the pan and sauté until the water from the mushrooms evaporates.

Drain the escargot from the poaching liquid and discard the liquid.

Combine the drained escargot with the sautéed shallots and mushrooms, mixing well.

Cooking Techniques

Equipment Needed

Spice Level: