Escargot Catalan

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While “Escargots à la Bourguignonne” (Snails in Garlic–Herb Butter) is my favorite snail-dish, “Escargot Catalan” is a close second. (As long as there is enough garlic, herbs and a proper red wine in the sauce).
This dish not only serves as a perfect appetizer or snack, but it can also stand on its own feet as a main course, accompanied by sauteed potatoes, rice, or hearty, crusty bread to mop up the wonderful sauce. 🙂
It also serves perfectly as a family/friends meal, in a large bowl in the center of the table, from where everybody can help themselves to seconds (or thirds), the wonderful meal enriched with good wine and lively conversation. 🙂
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Bon Appétit ! Life is Good !
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Click here for more Escargot / Snails on ChefsOpinion
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Escargot Catalan

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Preparation :
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: 1 can 24 ea snails ; 2 ea stalks scallions, sliced ; 1 ea medium size sliced onion ; 1/2 cup sliced mild to hot chilies

: 1n 1/3 cup EVO saute all ingredients until the onions are translucent, add 1/2 tblsp garlic paste, saute another minute, add 1 tblsp chopped oregano and kosher salt and chili flakes to taste

: add 3 cups red wine and 1/3 cup pernod (optional), simmer slowly until liquid has reduced by half

: add 1/3 cup chopped cilantro and 1/3 cup chopped parsley, remove from heat, check/adjust seasoning, serve with reis, sauteed potatoes or rustic bread ; serves 1 main course or 4 appetizer