Comments on: Escargot with Garlic Butter and Splash of Cognac – a 10 minute dish

By: Linda K

Linda K — Thu, 06 Aug 2009 05:01:06 +0000

I have eaten Escargot in many restaurants, but I will now try your recipe. Cognac splashed on sounds terrific!!!

By: Cathy Casssidy

Cathy Casssidy — Sat, 06 Sep 2008 18:59:50 +0000

Love escargot! SteamyKitchen has a winner. I have served them at cocktail parties using rock salt in a low oven proof dish – ceramic, glass or stainless. Any container will do. The rock salt will mold around the shell to stabilize so as not to lose any of the garlic butter. Imagine a platter of 36 snails with shells. The rock salt will help hold the heat so that the reluctant have time to gather the courage. Maybe we shouldn’t encourage or the price will go up – supply and demand.

By: tastyeatsathome

tastyeatsathome — Wed, 03 Sep 2008 14:58:00 +0000

I had no idea that escargot was this easy. My husband and I love to eat this, but it’s a rare occasion that there is a French restaurant around the corner worth visiting. I know that Cost Plus World Market sells the shells and canned escargot, I will definitely have to grab some the next time I am there. This is totally going to be one of my “easy way to wow the guests” dishes! Any ideas on where to find the little tool that holds the shells? I have a seafood fork (whatever you call that) and so that’ll work for digging the yummy snails out. Thanks!

By: Stacey

Stacey — Mon, 01 Sep 2008 16:27:49 +0000

I have a son with a severe shellfish/mollusk/gastropod allergy. Rather than kill him, we’re making Fauxcargots (using Portobello mushrooms). We’ll see how that turns out.

By: Denise

Denise — Mon, 30 Jun 2008 03:24:11 +0000

Oh, I love them! I usually only eat when we go to France. Wonderful memories of juicy little guys bursting in my mouth, are coming to mind. With the dollar tanking, I do not foresee a trip to France soon, so this may be my meal ticket there. Oh thank you, Steamy!