Champignons De Paris Stuffed With Escargot Garlic Parsley And Almonds Recipes

ESCARGOT WITH GARLIC-PARSLEY BUTTER

Escargot With Garlic-Parsley Butter image

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

Ingredients

1 cup (2 sticks) European-style butter, room temperature
1 tablespoon dry white wine
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg
12 garlic cloves, very finely chopped
1 large shallot, finely chopped
3/4 cup finely chopped parsley
24 large empty escargots shells
24 extra-large canned escargots, preferably from Burgundy

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

Escargots Aux Champignons image

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

Ingredients

12 tablespoons butter, unsalted, softened
1 teaspoon green onion, minced
2 garlic cloves, minced
1 teaspoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon heavy cream
1 tablespoon dry vermouth
24 mushroom caps
24 snails, rinsed and drained

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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