I remember the first time I had it, I was a kid and it was at a tiny French restaurant called Chez Moustache in a small Willamette Valley town. It was filled with garlic and butter and they were so very good. In high school I had it many times at a downtown restaurant and remember slopping up the wonderful butter with slices of bread. (my mouth is watering) Escargot is one of those things that freaks people out, but anything that is soaked in that much garlic and butter can't be bad at all! You can find escargot at just about any grocery store, and they are so easy to make. My favorite recipe is from Anthony Bourdain's Les Halles cookbook that I have mentioned so many times. Get over it and just try it....
1 can escargots
¼ cup white wine
1 shallot, thinly sliced
1 cup of fresh flat leaf parsley
3 cloves of garlic
1 stick of butter
Salt and pepper
1 baguette cut into diagonal slices
Directions:
1. Preheat broiler
2. In a small saucepan, simmer escargots, wine and shallots for 15 minutes
3. Meanwhile, chop parsley and garlic in a food processor, add butter until it forms a green paste
4. Meanwhile, brown baguette under broiler about 2 minutes
5. Strain liquid from escargot and shallots, add garlic parsley butter, heat until well combined
6. If using the shells, make sure they are cleaned out and boil in water for 10 minutes, let dry then place one escargot inside, top with parsley garlic butter and place in dish. Place under the broiler until bubbling
