Champignons De Paris Stuffed With Escargot Garlic Parsley And Almonds Recipes
ESCARGOT WITH GARLIC-PARSLEY BUTTER
Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Provided by Ludo Lefebvre
Categories Bon Appétit Hors D'Oeuvre Butter White Wine Garlic Parsley New Year's Eve
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
- Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10-15 minutes.
- Do Ahead:
- Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
ESCARGOTS AUX CHAMPIGNONS
This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.
Provided by Chef Kate
Categories Creole
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the broiler.
- Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
- Remove the stems from the mushrooms caps (reserve for other use).
- Stuff each mushroom cap with a snail.
- Cover each snail with a spoonful of the butter mixture.
- Broil stuffed mushrooms for six to eight minutes.
Nutrition Facts : Calories 229.8, Fat 24.2, SaturatedFat 15.2, Cholesterol 64.5, Sodium 362.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 2.6
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