Escargot in garlic butter- not for faint hearts

As I wrote in my title it is not for faint hearts :-)
I learned to make this from my hubby years and years ago and now this is something I make twice a year for my inlaws and hubby and sometimes for friends who really love to eat this famous french dish Escargot.
I have to admit I do make this for them, but I don't eat them, mine is always filled with shrimps and they all say the taste is not same, but till now I have not had the courage to eat them, but still it is a pleasure to see your guest enjoying them.

So this is what I made for starters when we had guest got dinner when i was in a break from blogging.
Want to know more about Escargot just click away


My hubby says when you eat them in a restraunt this dish,there is not that much parsley and onions, but once i made them with lots of onions and parsley and all of them loved it, so from that time on kept adding the onions and parsley in abundence.

Ofcourse you can use this garlic butter with mushroom, just fill the mushrooms and bake them in the oven and serve it with lots of bread so they can soak up the delicous butter.

Ingridients. For 4 portions
1 tin Escargot or 24 escargot
3/4 cup parsley chopped fine or more
2 onions chopped fine.
4 big garlic cloves finley chopped.
170 gm salted soft butter
A pinch of freshly grated nutmeg
2 tbsp red port wine
peper and salt to taste

Mix all the above ingridients except the escargot into a paste.
Take the escargot pan fill a tbsp each in the circle, add on top a escargot and fill it fully with the butter mixture.
preheat a oven 200°c and bake them for 20 to 25 minutes and serve hot with lots of french bread.

Sending this to Weekend Herb blogging, which is hosted this week by The Crispy Cook and all the work for the even oraganizing is done by Cool (almost ) anythin atleast Once