Escargots: They’re Slow Food

DEAR SOS: I’d like to get the recipe for the escargots at Taix French Restaurant in Los Angeles. They’re the best!

STACY SLOSSY

Los Angeles

DEAR STACY: We’ve been slow as snails getting this recipe in the paper. My apologies. Let me ask you this: Do you have an escargoterie? That’s French for snail cooker. You don’t? Good news: You don’t need one. Line a baking pan with salt, place the snail shells in the salt, and bake them that way. Voila! You save yourself some francs.

Escargots de Bourgogne

Active Work Time: 25 minutes * Total Preparation Time: 45 minutes

GARLIC BUTTER

1 medium shallot, finely chopped

1/3 cup finely chopped parsley

1 large clove garlic, finely chopped

3/4 cup (1 1/2 sticks) butter, softened

1/2 teaspoon salt

1/4 teaspoon white pepper

Combine the shallot, parsley, garlic, butter, salt and pepper in a bowl.

SNAILS

Salt

1/4 cup (1/2 stick) butter

1 large shallot, chopped

1 tablespoon finely chopped onion

1 teaspoon minced garlic

2 (4.5-ounce) cans snails, with their shells

1/3 cup finely chopped parsley

2 tablespoons dry white wine

1 tablespoon brandy

Garlic Butter

Heat the oven to 350 degrees. Line a rimmed baking sheet with salt.

Cook the butter, shallot, onion and garlic in a skillet over medium heat until the shallot and onion are softened, 4 to 5 minutes. Add the snails and chopped parsley, then add the wine and brandy, allowing the mixture to simmer slowly for 5 to 8 minutes.

Take a shell and add a little Garlic Butter, then insert the snail, then add more garlic butter to cover the snail. Repeat with all shells. Place the escargots on the baking sheet or in an escargoterie, and bake for 15 minutes.

4 servings. Each serving: 188 calories; 760 mg sodium; 31 mg cholesterol; 13 grams fat; 7 grams saturated fat; 3 grams carbohydrates; 13 grams protein; 0.44 gram fiber.