ESCARGOTS
Editor's Note: Escargots have been considered a delicacy from as far back as ancient Rome, and for good reason. While the idea of eating snails, even fancy French snails, might seem strange at first, they have a rich, buttery flavor that appeals to audiences the world over. Escargots are popular in Spain and Portugal, but are perhaps most known as a part of French cuisine. This escargot recipe calls for canned snails, so there's no need to hunt down any fresh ones, and makes for a sophisticated appetizer at any dinner party. If you had previously thought that preparing escargots would be an overly expensive and complicated endeavor, then you will definitely need to give this recipe a look - especially if you have a special occasion planned! I could lie to you. I could tell you to use fresh snails, implying that we, of course, use only fresh ones at the restaurant. The truth? I don't know any restaurant, have never in twenty-eight years seen any U.S. restaurant-no matter how good or prestigious-use fresh snails. Oh, a lot of them have snail shells, but they stuff them with snails out of a can. I'm sure someone uses fresh. Somewhere. But let's face it, even if you could get fresh snails (and I would have no idea where to send you), by the time you've had a good look at the things in their living, natural glory, by the time you've dug them out of their shells for the first time...you're likely not going to want to eat them. So do as the pros do: Find the best, priciest, preferably French canned snails (though the Taiwanese ones have been fooling the French chefs for years) and use those.
Provided by Anthony Bourdain
Categories Appetizers
Number Of Ingredients 16
Steps:
- In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer. Cook for 15 minutes, then drain and set the snails aside. I know, I know-they're ugly. But they're good. Hang in there.
- In the food processor, combine the garlic and parsley and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.
- If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.
- If you have the snails in shells, ready to go, simply preheat the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling. Serve immediately with the bread.
- If you have no shells, you can line a clean sauté pan with the baguette slices, add the parsley butter, and melt over high heat. When the butter is liquefied, add the snails. As soon as the butter is sizzling, remove from the heat and serve immediately.
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, 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.
ESCARGOT SHUG
Make and share this Escargot Shug recipe from Food.com.
Provided by Shug22
Categories European
Time 24m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Wash snails, pat dry. Mix the rest of ingredients together in bowl. Put snails in escargot crocks, holds 6 in each crock. Spoon mixture on top. Top with cheese. Place crocks on cookie sheet and bake 16 minutes@ 400 degrees until bubbly. Serve.
Nutrition Facts : Calories 158.1, Fat 11.6, SaturatedFat 6.9, Cholesterol 53.6, Sodium 133.3, Carbohydrate 1.4, Protein 11.3
ESCARGOT
When you are craving something with lots of butter and garlic and perhaps something a little out of the ordinary! Believe it or not, the kids all love this dish. This is the best recipe we have found to cook snails. It's from The Joy of Cooking. Use the snail butter in Recipe #289723. Serve as an appetizer with plenty of hot bread.
Provided by Penny Stettinius
Categories Savory
Time 45m
Yield 48 snails, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
- Put the shells in a colander and pour the warm water over them and drain well.
- Place shells in a shallow casserole dish large enough to hold all shells in one layer.
- Put a dab of snail butter in each shell.
- Simmer the snails briefly in the hot reduced consomme-wine mixture.
- Place snail in each shell and cover with remaining snail butter.
- Pour wine-consomme mixture in the bottom of dish holding the shells.
- Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
- Serve hot with bread for dipping.
Nutrition Facts : Calories 32.4, Sodium 163.8, Carbohydrate 1.3, Sugar 0.3, Protein 1.4
ESCARGOT AND ANGEL HAIR
Make and share this Escargot and Angel Hair recipe from Food.com.
Provided by Sageca
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse escargots very well and drain.
- In skillet, heat olive oil and butter.
- Add garlic,mushrooms and shallots; cook over medium heat.
- Add chicken broth, roasted red pepper, salt,pepper and escargots.
- Simmer together a few minutes.
- Cook angel hair pasta; drain, keeping 2 Tbsp water.
- Toss in the escargots mixture witht the Parmesan cheese.
Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 9.8, Sodium 378.2, Carbohydrate 5.3, Fiber 0.7, Sugar 0.1, Protein 2.1
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
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