HOW TO COOK ESCARGOT WITHOUT SHELL RECIPES

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BAKED ESCARGOT RECIPE | ALLRECIPES



Baked Escargot Recipe | Allrecipes image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories     Appetizers and Snacks    Seafood

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
  • Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
  • Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, CarbohydrateContent 19 g, CholesterolContent 215.8 mg, FatContent 26.7 g, FiberContent 0.1 g, ProteinContent 58.3 g, SaturatedFatContent 16.4 g, SodiumContent 770 mg, SugarContent 8.9 g

ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...



Escargots in Garlic and Parsley Butter : Recipes : Cooking ... image

Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 13

3 tablespoons butter
4 ounces finely minced shallots
36 wild Burgundy snails, removed from shells, rinsed
1 head garlic, peeled and finely chopped  
Kosher salt and freshly ground pepper
1 bunch fresh parsley, chopped
1/4 bunch fresh tarragon, chopped 
1 small brioche, sliced and cut into 36 quarter-size circles
1 pound butter, room temperature (soft)
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 bunch fresh flat Italian parsley, chopped
1/2 head garlic, peeled and chopped 

Steps:

  • Preheat the oven to 350 degrees F. 
  • For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool. 
  • For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed. 
  • Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!

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