French Snails with Fresh Herbs, Garlic and a Mushroom Cognac Sauce

There’s something that is so Paleo about escargot. Because of that and also because I LOVE the taste, any time I go to a restaurant and snails are on the menu, you can bet I’m ordering it! I have tried many different variations through the years and I find that there is now a breakaway from the traditional garlic butter sauce on the dimpled plate and now it’s a more artistic expression with loose snails and a darker sauce. I have yet to find a variation that I don’t like, so keep the innovation coming! Maybe some day I will even venture to make some at my house… Could that be a New Years resolution?


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