Escargots Gratinés Recipes
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
ESCARGOTS GRATINéS
A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2.Add a chopped shallot and parsley to the buttter
Provided by Sageca
Categories Canadian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and rinse the escargots.
- Put escargots, bay leaf and consommé in sauce pan.
- Simmer for 40 minutes without covering.
- Drain the escargots.
- Meanwhile melt butter and add the crushed garlic; set aside.
- Spoon escargots in garlic butter and let rest 2 hours on counter.
- Place escargots in each hole of escargot dish.
- Spoon on garlic butter.
- Cover with grated cheese.
- Set under broiler for 5 minutes.
- Serve with toasts.
Nutrition Facts : Calories 325.6, Fat 29.7, SaturatedFat 18.4, Cholesterol 97.3, Sodium 861.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 12.9
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
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
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