Snails and Tomatoes Herb Stew (French Cassolette d’escargot)

Traditionally, escargots are drenched in butter and garlic and served in their shells; however, they are quite versatile and can handle many strong flavours.  Here, we combine escargots deliciously with mushrooms, olives, and a tomato sauce. Serve hot with a Baguette.  Cassolette is French for a small individual dish but generally refers to a stew. 

½ cup butter
2 cups button mushrooms, sliced
1½ Tbsp. garlic, chopped
36 escargots
¼ cup white cooking wine
1 cup Tomato Sauce strained
20 nicoise olives, pitted
sea salt
black pepper, freshly cracked
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
2 Tbsp. fresh basil leaves, chopped

In a large frying pan, on high heat, melt butter. Add mushrooms and sauté for about 5 minutes, until brown around edges. Add garlic and escargots and sauté for 3–4 minutes, until mushrooms are soft. Add wine, stirring continually for 2–3 minutes, until liquid is reduced by half.

Reduce heat to medium, add tomato sauce, olives, salt, and pepper, and stir to combine. Stir in parsley, chives, and basil, and serve.

Makes 4 servings.

Cook’s Note:  Escargots are commonly sold canned; usually 2- and 3- dozen portions. Canned escargots have been removed from their shells and cooked in a court-bouillon prior to canning; sometimes this cooking broth is included in the can. Drain and rinse snails under running water before use (some recipes may require you to reserve the broth). canned escargots can be purchased at most specialty and gourmet markets. Escargots in their shells can only be purchased from snail farms.