Red Chile Escargot Recipe

Time30m

Serves4

Imported French snails baked with our house red chile sauce and topped with parmesan cheese and oregano

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Ingredients

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1
Prepare the Escargot
Preheat your oven to 375°F (190°C). Drain the canned escargot and rinse them under cold water. Pat them dry with paper towels.
2
Make the Red Chile Sauce
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the red chile sauce and season with salt and black pepper to taste. Let it simmer for 5 minutes.
3
Combine Escargot and Sauce
In a baking dish, arrange the escargot in a single layer. Pour the red chile sauce evenly over the escargot.
4
Add Toppings
Sprinkle the grated parmesan cheese and dried oregano over the top of the escargot and sauce.
5
Bake
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
6
Serve
Remove from the oven and let it cool for a couple of minutes. Serve warm as an appetizer.