Escargot is not exactly at the top of many people's list of favorite foods. Maybe because it's not a common food (at least where I'm from!), maybe because it's difficult to get over the quasi-buggyness of the little creatures. I think it's a shame because when you look at what's actually in escargot, plus how it tastes, it really doesn't deserve the cringe we're probably giving it right now.
If you can get over the thought of "Eww! Garden pest!" you're in for a real treat. If you like mushrooms, particularly mushrooms in garlic butter, I promise you have all that's necessary to truly enjoy escargot. If you can't take the flavor or texture of mushrooms, well, you'd probably better move along.
We are fortunate enough that our local farmers market fish seller carries ready-to-cook escargot stuffed with the traditional garlic-parsley-shallot butter at under $6 per dozen. The first of spring fruits and vegetables are also appearing. Here is a very easy (but impressive-looking) recipe for how I fixed them tonight:
Escargot on Polenta with Asparagus
For the polenta:
1 1/2 tsp sea salt
2 dozen ready-to-cook escargot
1 bunch sweet young asparagus
1 TB butter or butter substitute
Very small amount olive oil in a mister (if you have such a thing, not strictly necessary)
Pop your escargot into the freezer just for a moment (this will make sense shortly). Preheat your oven to 400 degrees. Grease a large glass baking dish with the butter/butter substitute. After you've done that, rescue your escargot from the freezer, put them in a colander, and spray them down with cold water. Pick over them carefully for tiny fragments of shell that may have become dislodged. The minute in the freezer should have prevented any butter from falling out while you handle them.