SNAIL ESCARGOT RECIPES
ESCARGOTS à LA BOURGUIGNONNE RECIPE | EPICURIOUS
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.
Provided by EPICURIOUS.COM
Total Time 30 min
Cook Time 25 min
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
- Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
- Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
- Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
- Available at Dean & Deluca (212-226-6800).
ESCARGOT A LA BOURGUIGNONNE RECIPE - FOOD.COM
The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
- Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
- Place on a baking pan and bake for twelve minutes.
- Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
- Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
- Also good with a bit of Parmesan sprinkled on top of each.
Nutrition Facts : Calories 219.1, FatContent 23, SaturatedFatContent 14.6, CholesterolContent 61, SodiumContent 204.4, CarbohydrateContent 1.2, FiberContent 0.1, SugarContent 0, ProteinContent 0.5
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