Throughout this trip, I was pretty adventurous concerning trying new foods. While escargot wasn’t on my list of things to try in France, I did not turn down the opportunity to sample it at Le Relais Gascon.
Escargot: The texture was similar to a clam or an oyster. It tasted like parsley and dirt. Everything else was great though. Check out the video below (lol)
My buddies and I ordered an assortment of dinner entrees from duck soup, to steak and chips. Their drinks weren’t too shabby either 😉
Posted below is an Escargot recipe (4 servings) for my brave viewers!
- 1 cup (2 sticks) European-style butter, room temperature
- 1 tablespoon dry white wine
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- 12 garlic cloves, very finely chopped
- 1 large shallot, finely chopped
- ¾ cup finely chopped parsley
- 24 large empty escargots shells
- 24 extra-large canned escargots, preferably from Burgundy
- 1 loaf of French Bread
- Special equipment: Special equipment: Three 12-snail gratin dishes
- Preheat the oven to 350 degrees F.
- For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
- For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
- Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!