Escargots has to be one of the most quintessential French dishes, and what’s not to like? Snails bathing in a golden, buttery garlic sauce is among the French recipes bound to delight people from any country.
Normally the snails are prepared and then stuffed back into their shells before serving. This seems like an extra, painstaking step, not to mention the difficulty that can occur when your guests try to remove the mollusks from their shells. Shells can fly, garlic butter can launch and all can be lost.