Escargot is an appetizer that can be prepped ahead of time and cocked just before needed. —anka
35% whipping cream
parsley, coarsely chopped
cloves of garlic, coarsely chopped
hot chili peppers, powder
cans (115g, 36-42 count for one can) snails (escargot), rinsed and drained
In This Recipe
Pour cream into a food processor bowl, cover and let the food processor run for 4-5 minutes.
First, you will have whipped cream; keep going, and around the fourth minute, you will have solids separated from the liquid. It is going to be close to 50-50 (about 1 cup butter and 1 cup liquid. Drain the liquid (buttermilk) and save for another project; what are you left is butter.
To the butter in a food processor, add; garam masala, parsley, garlic, turmeric, paprika, hot chili peppers if using and salt; process until everything is incorporated and evenly distributed.
Open, rinse and drain snails.
In a frying pan, add half of the garam masala butter, let it melt and add snails.
Let them cook for 3-4 minutes.
Then add the rest of the butter.
Let butter completely melt and cook for one minute.
Take off the heat and serve with crusty bread that you can dunk into escargots.