I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Patch and I visited a newly opened French restaurant for our anniversary recently, and was not impressed with it. With a few popular French restaurants that’s been around for awhile, chances are this one may not last very long if the mediocre food and service remains the same. We ordered our entrees and I suddenly had a craving for snails. But for $15 for 6 seems outrageous.
After dinner, we popped by Famous Foods to pick up canned escargots, mushrooms, shallots so I could make it when I got home. Although it’s canned escargots, the thought of actual snails in its shell freaks me out. All the ingredients (except the wine) cost me less than $5. And there are 36-42 snails in one can!
Finely chop garlic and shallots and thinly slice the mushrooms.
Open the can of escargots and drain the water. Rinse the escargot to remove the murky salty taste.
I poked some holes in the escargots with a tooth pick so that it cooks faster and absorbs flavour because unflavoured escargots are tasteless.
Saute the escargots with the mushrooms, garlic and shallot in butter (toss it all in at the same time) in medium-high heat. When the butter starts to brown, add about a cup of white wine and continue stirring until most of the wine evaporated and add the corn for sweetness. Plate the dish and salt if needed (the escargots can be salty on its own – taste first before adding seasoning salt). Sprinkle green onions on top.