Escargot in Creamy Spinach Sauce

Burgundy snails in creamy spinach sauce 

Escargot in english is garden snails.  It took me a long time before I got enough courage to try escargot, imagine eating garden snails, but then I thought, it's the same as eating balitong!  Burgundy snails are a higher quality of garden snails and taste better too.  I bought mine in a can of 800 gms.

Burgundy snails in a can

This is a very simple dish and taste good too.

Ingredients :
1 tbsp unsalted butter
a can of burgundy snails
1 liter double cream
150 gm frozen spinach
Grated emmental

Drain the burgundy snails and wash them.  In a pot, place the butter, then the burgundy snails, stir for about 3 minutes, then add the cream.  Bring to slow boil for about 15 minutes, then add the frozen spinach,  slow boil for another 15 minutes.  Remove from heat and let it cool.
In an escargot dish, place one escargot into each hole, if you don't have just use a small plate and divide the escargot.  Top with grated emmental, cook in the oven for another 10 minutes at 190°C, serve hot.

Escargot in the escargot dish

Escargot topped with cheese, one customer don't want cheese