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Prep time
15 minutes
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Cook time
10 minutes
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Serves
6-8
Author Notes
Escargot is an appetizer that can be prepped ahead of time and cocked just before needed. —anka
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Ingredients
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2 cups
35% whipping cream
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1 tablespoon
garam masala
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1 tablespoon
parsley, coarsely chopped
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2
cloves of garlic, coarsely chopped
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1/2 teaspoon
turmeric, powder
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1/2 teaspoon
paprika
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1/4-1/2 teaspoons
hot chili peppers, powder
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1/4-1/2 teaspoons
salt
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2
cans (115g, 36-42 count for one can) snails (escargot), rinsed and drained
Directions
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Pour cream into a food processor bowl, cover and let the food processor run for 4-5 minutes.
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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.
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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.
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Open, rinse and drain snails.
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In a frying pan, add half of the garam masala butter, let it melt and add snails.
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Let them cook for 3-4 minutes.
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Then add the rest of the butter.
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Let butter completely melt and cook for one minute.
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Take off the heat and serve with crusty bread that you can dunk into escargots.
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