Escargots in Garlic Butter, Bleu Cheese and Sambuca Liqueur

Okay, so the holidays have passed. Truth is I have never shared this recipe for some strange reason, but it is traditional for us on Christmas Eve. We never grow tired of it. Over the years we have refined it with the sambuca liqueur…LOL. Give it a try for Valentines Day with a great wine and crusty French bread.

Snails in Garlic butter with Bleu Cheese and Sambuca Liqueur
Escargots au beurre de l’ail gratiné a l’anise y fromage bleu (FR)

(serves 4)   4 escargot dishes : 6 escargots in each

24  escargots

½ cup unsalted butter

4 large garlic cloves, more or less, finely chopped

1/3 cup bleu cheese, more or less

½ cup ground up Caesar salad croutons, plus garlic salt added to taste

1 to 2  Tbsp  black Sambuca or any anise liqueur

Salt to taste

Preparation  Preheat your oven to 475 F  (270 C)

1         Place butter in a microwavable ramekin, add the chopped garlic and some salt and melt slowly.  Let stand to develop flavor.

2         Place an escargot in each hole of the four escargot dishes.

3         Add some powder garlic to the crouton crumbs for more flavor.  Crumble in the bleu cheese. Stir with a fork to coat the cheese as much as possible.  Drizzle in the Sambuca and stir the mixture to more evenly distribute the flavours. Add more salt, too, if you wish.

4         Drizzle the garlic butter mixture evenly over all the escargots.  Sprinkle the crumb mixture over everything.

Bake in oven for approx. 10 minutes, or until crumb topping is browned.