This day is in honor of the famous French dish of cooked land snails. Escargot is enjoyed by many. However, it is an acquired taste.  It is usually served as an appetizer in French restaurants.
 

Escargot {es.kar.go} is the French word for snail.

The dish of Escargot is usually prepared by removing the land snails from their shells, cooking them with garlic, butter and wine. They are then placed back into their shells with the sauce for serving.    The dish is served with a special fork and tong for easier dining.

Escargot are high in protein and low in fat (without the butter).

HOW TO OBSERVE

Enjoy the Escargot in Wine recipe listed below.  Use #NationalEscargotDay to post on social media.

HISTORY

Within our research, we were unable to find the creator of National Escargot Day.

ESCARGOT IN WINE

Ingredients

• 1 (4 oz.) can escargot, drained
• 1/4 c. red or white wine
• 1 clove garlic, crushed
• 1/4 tsp. coarsely ground black pepper
• 1/2 c. butter
• 2 tbsp. fresh parsley, chopped
• 1 tsp. tarragon
• 2 tbsp. chives

Directions

1. Marinate escargot in wine and seasonings - at least 2-3 hours.

2. Place escargot in shells. Spoon in wine mixture. Marinate.

3. Press 1 teaspoon butter (softened) over opening of shell. (This seals in the escargot.)

4. Place in baking pan. Bake in 425°F oven for 10-15 minutes until bubbly.