How to Make Classic French Escargots - Edible Communities
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Swathed in herb and garlic butter, ready to slurp down with a glass of white Burgundy. When I say escargot I mean the classic French preparation of snails that began in the vineyards of Burgundy, where snails fat from a summer and fall of furious and fairly constant snacking would set themselves to hibernate for the winter and instead get plucked from their hiding places under rocks and along bottom fences to be cooked up in their shells filled with plenty of garlic butter. Note: You do not need shells to make escargot, but they are helpful. Jarred or canned
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