Easy Escargots

Easy Escargots (snails) Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4 as a starter


Escargots, a big red Burgundy, an electrical storm, and very loud Beethoven at 3:30 in the afternoon. That was the setting in which I first made this dish. Sometimes a new recipe must first be tried in private (I had the place to myself for two days). The inspiration, of course, came from France. It was so successful that I simply had to include it in this collection.


Don't get me wrong. I realize that escargots are not everyone’s cup of tea. Eating snails is simply a non-starter for most of the population of North America. So this recipe is for two groups of people: 1) those of you who have loved eating escargots in French restaurants and would like to prepare them in a simple successful method; and 2) those adventurous souls who recognize the example of the French and would like to advance their palates into scrumptious new territory.


You don’t need special serving equipment. Don’t bother with the shells. They're only for show anyway unless you are actually cooking live snails. Instead, this recipe calls for a small baking dish.


MUSIC: Beethoven changed symphonic music forever with his 3rd Symphony, that’s what I was told, so I was trying to learn about that when I put it on. Consider listening to the killer first movement. Or try the 9th symphony which also blew humanity out of the water. In a different vein, Coltrane changed jazz, James Brown changed R&B, Jaco Pastorius changed bass playing, the list goes on and on, so find a musical visionary and play that music. Play it loudly.*


HERE’S ALL YOU NEED:


1. Snails, one can of 24 to 36
2. Ceramic baking dish or Ramekin: medium size
3. Butter, unsalted, ½ stick (¼ Cup)
4. Garlic, 1 clove
5. Parsley (Italian), a handful, chopped (¼ Cup approximately)
6. Red wine, a small dollop or two (2 tablespoons maximum)
7. Kosher salt, one medium pinch (less than ¼ teaspoon)


HERE’S WHAT TO DO:


· Pre-heat oven to 450º to 500º.
· Melt butter in the ceramic dish (microwave or oven).
· Rinse, drain escargots and add to melted butter.
· Chop garlic and add to dish
· Finely chop parsley and add to dish
· Add salt and red wine
· Stir gently to mix
· Heat in oven until bubbling and sizzling nicely, about 10 minutes usually. Use extreme caution removing from oven.


CADENZA: Escargots are best served with French baguette. Any bread will suffice however. I prefer slices, partially toasted, crunchy on the outside, soft and warm in the middle.


WINE: This dish is based on the Burgundian recipe, so a Burgundy style pinot noir is best, and red goes very well with the big flavors of the garlic, butter, and parsley. A white Burgundy would always be fine as well (or Chablis, Chardonnay).


About escargots. Snails come in a can unless you buy fresh at an outdoor market. I prefer the smaller size snails, 36 to a can, but the larger (24 to a can) are fine too.


About parsley: Italian (flat leaf) is best. The crinkly parsley would work in a pinch but try for Italian.


*About loud music. Not everyone enjoys music so loud you must shout to have a conversation. In my ‘old days’, shouting over Miles or Coltrane was just fine during a meal. But on the subject of loud music, I can't help being reminded of the landlord I once had in Boston who lived on the top floor of an old house and rented out the flats on the first and second floors. He was large, had a tetra-syllabic Italian name, taught Italian 'litrature', and smoked big cigars. Evenings, he would blast Italian opera through the floor to our apartment. My girlfriend and I had little knowledge of opera at the time, but on more than one occasion, the music provided ample accompaniment for what we were doing on the sofa, and we learned to like it. Loud has its place.