Few ingredients are as iconically ‘French’ as escargot. Simply the French translation of ‘snails’, escargot has been considered a culinary luxury in Western Europe since the days of the Roman Empire.
Traditionally, French snails are served with herbed garlic butter and eaten from decorative shells, though there are many other delicious iterations. Perhaps the most famous contemporary dish featuring snails is Heston Blumenthal’s ‘Snail Porridge’, made famous his acclaimed restaurant ‘The Fat Duck’.
Snails can also be found in other Mediterranean cuisines, appearing in a variety of provincial Spanish and Italian recipes.
Tinned in a light brine, our escargot is prepared using traditional French methods and simply requires draining before use.
As well as being simple to cook, escargot is high in protein and low in fat, so you can enjoy this French delicacy without feeling guilty (just go easy on the garlic butter…).
If you’re in Sydney, Melbourne, Canberra, Newcastle or anywhere in Australia, The Essential Ingredient has snails and snail shells, ready for your next Parisian dinner. Visit your nearest The Essential Ingredient store, or buy online.
To create a classic Escargots à la Bourguignonne (Snails in Garlic Butter) at home, follow this simple recipe:
Recipe: Escargots à la Bourguignonne
Blend 100g room temperature butter, 1tsp salt, a pinch of pepper, a few sprigs finely-chopped parsley, 1 clove garlic, a small, finely-chopped shallot and 1tsp of brandy (optional).
Drain 200g tin of Snails in Brine from The Essential Ingredient.
Place a single snail into each shell (or other appropriate dish) and cover with butter mix. Bake in a hot oven until butter is sizzling. Serve with fresh, crusty bread.