Belgium is a beer lover's paradise. With microbreweries everywhere, we found this quaint little two-man operation making the most unique ales. Caracole Brewery was a local favorite around Namur Belgium and a local chef used it in making superb escargot. Kevin Brauch ? The Thirsty Traveler
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In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper, to taste, and the ale. Let simmer for 4 minutes, add escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add vegetables and broth. At the last minute, add freshly ground pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate.