Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store.

Ingredients

4 serv.

(7 ounce) cans snails, rinsed under very hot water and drained↗2 cans
cup butter↗1⁄2 cup
garlic cloves, minced↗4 -6
bunch parsley, chopped↗1 bunch
cup white wine↗1⁄2 cup
tablespoon whipping cream↗1 tablespoon
tablespoons butter↗2 tablespoons
cup seasoned breadcrumbs↗1⁄2 cup
salt and pepper, to taste

Step-by-step instructions

1
Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
2
Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
3
Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.

Source: food.com

Original recipe ↗

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