Escargot

Escargot is a snail dish that originated in Volubilis, Morroco.

Volubilis is an ancient, Roman town where Escargot dates back to. Unlike the modern stereotype, France was not always home to the snail appetizer. However, France does own Morroco. Volubilis is not a functioning town for tourists and citizens, it is simply a place to visit the architecture and see the panoramic view of an old Roman town. 

Escargot in White Wine

Spices:

4 garlic cloves, chopped

1 pinch fresh thyme,
1 teaspoon chopped parsley.

salt and pepper to taste.

Liquids: 

2 tablespoons extra virgin olive oil,
50 ml. dry white wine

1 tablespoon butter (melted)

1 teaspoon lemon juice,

Protein: 

1 small can escargot, drained.

 1. Heat the Olive Oil and butter in a pan.

2. Sauté chopped garlic until soft, about 2-3 minutes. 

3. Add in escargot, lemon juice, parsley, and thyme. 

4. Sauté again until Escargot is warm throughout. 

5. Add white wine of preference. 

6. Season to taste with salt and pepper.

7. Garnish with Lemon wedges, a sprig of Parsley, or a preferred selection of shredded cheese.