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It's the only brand of escargot that was available in the supermarket. I was a bit nervous at first because canned always has a particular "metallic" taste and also quite process. A lot of it tastes like its brine. I was pleasantly surprised by the taste and texture of these. With the addition of lemon, you could hardly (or not at all) tell it was from a can!
Lemon-Butter Escargot
- 2 dozens large escargot
- 2 Tbsp. softened butter
- 2 cloves garlic
- 2 sprigs thyme
- 2 small limes or lemons
- Parmesan
- salt and pepper to taste
Mix escargots together with butter, minced garlic, thyme leaves, lime zest and juice of one lime. Season with salt and pepper to taste. A pinch of red pepper flakes would also add a lovely spiciness. Top with grated Parmesan as desired. Broil on high for a few minutes until bubbly and brown. Serve with toasted garlic bread and lime slices.
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