I asked my son what he would like for Christmas Eve dinner, something out of our ordinary, something that would feel special.
How fabulous, right? I immediately jumped online, ordered the snails, and decided I’d rather not deal with the shells. The dish that inspired Nathan’s request is Cave Vin’s shelless version anyhow, napped in a garlic cream sauce, topped with fried parsley. Mon Dieu, it is every bit as delicious as it sounds.
For him, I’m going to stick to just snails and garlicky herb butter, served sizzling from the oven, with plenty of crusty baguette slices.
For the rest of us, who love mushrooms as well as escargot, I’m going to place an escargot inside a mushroom cap with garlicky herb butter, ditto the sizzling, crusty deliciousness.
Recipe forthcoming, once I (s)nail it exactly down…
(Oh look, there just happened to be one extra mushroom cap, which found itself stuffed with cheese, and then in the toaster oven, and then in my stomach. Cook’s treat – I’m a big fan.)