CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
- Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
- Bake 10 minutes.
ESCARGOT
An easy way to prepare escargot that doesn't require shells. I recommend Roland brand snails. They are sold in a can which is typical for escargot.
Provided by skwiatk
Categories European
Time 25m
Yield 12 pieces, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter on low heat in sauté pan.
- When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
- Pat snails dry and add to butter.
- Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
- Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
- Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
- Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
- Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
- Remove from oven, place on serving platter and enjoy!
Nutrition Facts : Calories 1092.9, Fat 17.8, SaturatedFat 9, Cholesterol 30.5, Sodium 1853.6, Carbohydrate 193.7, Fiber 8.3, Sugar 8.8, Protein 40.4
BAKED ESCARGOT
Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!
Provided by Linda klopatek
Categories Appetizers and Snacks Seafood
Time 25m
Yield 4
Number Of Ingredients 6
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, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g
ESCARGOT CLASSIC STYLE
Just the way I like my escargot. Simple and yet elegant and great. Hint; I buy the snails from IGourmet. They sell a can that contains 72, enough for 12 servings @ a really good price and they are as good or better than the higher priced ones. Truly restaurant quality.
Provided by Chef Jeff Garland
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain the snails.
- Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
- Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
- Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
- Remove from heat and put the snails in shells (if desired) or directly on plate.
- Drizzle remaining sauce over them.
- Serve with a good crusty bread for dipping up the sauce.
ESCARGOT, IN THE SHELL WITH HERB BUTTER
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
- In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
- When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
- Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
- When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
- Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.
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