Escargot Stuffed in a Baguette (with cream parsley sauce)

Our love affair started about a year and a half ago at a little Italian restaurant we stumbled upon in Springfield, Missouri. So as odd as it may be for some, the second we realized we could purchase Escargot (in a can) at our local grocery, we've eaten it on a biweekly basis.

But when out on the hunt for new 'different' escargot recipes… we came up pretty short. Basically the best flavor to add is: Garlic & Butter, the rest is just a bonus. So most recipes were pretty basic. The little creatures have a mushroom like texture and nutty flavor that is very much complemented by garlic. Did I mention garlic? 

With each batch we've asked ourselves "what could we do better?" At the moment we are still perfecting our Escargot in Mushroom Caps recipe. But finally we have perfection one. So friends and family if you can get past the squimish factor this is a recipe you'll be GLAD you stumbled upon. 

One thing lacking in all escargot recipes is photos. Since are still reading I'd say its safe to assume you're interested. So here's the nitty gritty, low down in a photo enticing tutorial. 

Then, Devour! 

For measurements & in-depth directions you can click here to view or print.