Family, Friends and Food, escargots

Escargots Dijon et Vin Blanc

This is an elegant and very easy to make appetizer!

A variety or blend of cheeses can be used in this recipe. I like the spicy taco blend commonly found in large grocery stores. Experiment with your favourite cheeses. Mushroom or beef broth can be used instead of the chicken broth.

1 tin snails
½ cup chopped shallots
1 tbsp Dijon mustard
3 tbsp butter
1/4 cup white wine
1/2 cup chicken broth
2 tbsp chopped garlic
1/4 cup fresh parsley, chopped, or 3 tbsp dried
1 tbsp Worcestershire Sauce
1 tbsp fresh lemon juice
1/2 cup cheese, shredded
Salt, Pepper

1. Combine all ingredients except snails in large skillet. Heat. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails.
2. Preheat broiler to 425 degrees.
3. Divide equally onto 4 snail dishes. Top with cheese.
4. Place dishes on flat baking dish; broil until bubbling, about 5-10 minutes.
5. Sprinkle with chopped fresh parsley or chives.

Serves 4.