Escargot, French for snail, can be found online and in gourmet markets. This popular French dish from the Epcot International Food and Wine Festival was on the 2008 menu.
1/2 cup unsalted butter
24 snails, out of shell
4 garlic cloves, peeled and finely chopped
1 cup finely chopped parsley
1/2 cup finely diced tomato
Coarse salt, fresh ground black pepper, to taste
8 slices of toasted brioche
- Heat the butter over medium heat in a large skillet until bubbly but not brown.
- Add the snails and garlic; cook and stir constantly for 2 minutes.
- Add the parsley, tomato, salt and pepper to taste; cook for an additional 2 minutes.
- Place 2 slices of toasted brioche on each plate and spoon escargot mixture over the toast.
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