Escargots à la Caudéranaise

Snails cooked with white wine, garlic, and herbs

Ingredients:

• 24 canned or frozen snails (escargots), drained and rinsed
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons dry white wine
• Salt and freshly ground black pepper
• Baguette or crusty bread, for serving

Equipment:

• Escargot plates or a baking dish with individual escargot molds
• Small mixing bowl
• Sharp knife
• Cutting board
• Small skillet or saucepan
• Wooden spoon or spatula
• Oven or toaster oven

Preparation and Cooking Times:

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes

Instructions:

1. Prepare the escargots:
   • If using canned or frozen escargots, drain and rinse them thoroughly under cold water. Set aside.
2. Prepare the garlic butter:
   • In a small mixing bowl, combine the softened butter, minced garlic, and chopped parsley. Mix well until evenly combined.
   • Season with salt and freshly ground black pepper to taste.
3. Cook the escargots:
   • Preheat your oven or toaster oven to 400°F (200°C).
   • Place the escargots into individual escargot plates or molds (if using a baking dish, place them snugly together).
   • Spoon a small amount of the garlic butter mixture into each escargot shell or mold.
   • Drizzle a bit of dry white wine over each escargot.
4. Bake the escargots:
   • Place the escargot plates or baking dish in the preheated oven.
   • Bake for 8-10 minutes, or until the butter is melted and bubbly.
5. Serve:
   • Remove the escargots from the oven and serve immediately.
   • Provide slices of baguette or crusty bread for dipping into the garlic butter sauce.

Notes:

• Escargots à la Caudéranaise is typically served as a starter or appetizer, so adjust portion sizes accordingly.
• Escargot plates or molds are traditional for serving escargots, but you can use a small baking dish if individual molds are not available.
• The garlic butter can be prepared in advance and refrigerated until ready to use. Just let it come to room temperature before assembling the escargots.