Indulge in our exquisite Escargot sautéed to perfection and nestled in a luxurious Pernod garlic cream sauce. This delightful dish offers tender snails bathed in a rich, aromatic blend of garlic and anise, creating a tantalizing experience that will transport your taste buds to the heart of France. Perfectly paired with crusty bread for a decadent dip, it's a must-try for adventurous palates.

Mince the garlic and shallots. Chop the parsley and set aside.

Prepare the Ingredients

In a large skillet, melt the butter over medium heat. Add the minced garlic and shallots, and sauté until fragrant and translucent, about 3-4 minutes.

Sauté the Aromatics

Add the escargot to the skillet and sauté for another 2-3 minutes until they are heated through.

Add the Escargot

Pour in the Pernod, scraping the bottom of the skillet to deglaze. Simmer for 2 minutes to allow the alcohol to evaporate.

Deglaze with Pernod

Stir in the heavy cream, salt, and black pepper. Reduce heat and let the sauce simmer for about 5-7 minutes until it thickens slightly.

Make the Cream Sauce

Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.

Finish and Serve

escargot

butter

garlic cloves

shallots

Pernod

heavy cream

fresh parsley

salt

black pepper

ESCARGOT SAUTEED in a PERNOD GARLIC CREAM SAUCE

Make ESCARGOT SAUTEED In A PERNOD GARLIC CREAM SAUCE Recipe in just 30m. Indulge in our exquisite Escargot sautéed to perfection and nestled in a luxurious Pernod garlic cream sauce. This delightful dish offers tender snails bathed in a rich, aromatic blend of garlic and anise, creating a tantalizing experience that will transport your taste buds to the heart of France. Perfectly paired with crusty bread for a decadent dip, it's a must-try for adventurous palates.

Escargot Sauteed In A Pernod Garlic Cream Sauce Recipe

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