Garlic Escargots

By Joschef

Ingredients

• 1 (7 ounce) can escargots, drained
• 6 tablespoons butter
• 3 cloves of garlic, minced
• 6 Escarfots bowls
• 1/3 cup white wine
• 1/3 cup cream
• 1 tablespoon all-purpose flour
• 1 pinch ground black pepper to taste
• 1/4 teaspoon dried tarragon
• 1/2 cup grated Parmesan cheese

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Directions

Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.

Drain the water from the escargots and pat dry with a paper towel.

Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots; cook and stir, about 5 minutes.

Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

Remove the skillet from the heat, and use a spoon to place the Escargots into the bowls.

Pour the sauce over the Escargots.
Sprinkle grated Parmesan cheese overtop.

Broil in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.