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.
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
MY ESCARGOT
Make and share this My Escargot recipe from Food.com.
Provided by Lori 13
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat broiler.
- Steam spinach until wilted. Squeeze dry. Mince. Set aside.
- Heat butter in a skillet.
- Add snails, garlic, paste, pine nuts and rind. Saute 2 minutes.
- Add cream. Saute 2 more minutes. Remove from heat.
- Heat butter in another skillet.
- Add spinach. Saute 2 minutes. Season.
- Place in a sprayed casserole. Spoon snail mix on top.
- Top with cheese. Broil 3 minutes.
Nutrition Facts : Calories 417, Fat 31.6, SaturatedFat 16.4, Cholesterol 140.5, Sodium 504.2, Carbohydrate 8.4, Fiber 2.8, Sugar 0.8, Protein 26.9
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
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
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 MUSHROOMS
Snails are sauteed in garlic butter and stuffed in mushroom caps. When microwaving the mushroom caps, be careful they don't shrivel. Serve with garlic bread to lap up the running juices.
Provided by MADCOW_COOK
Categories Stuffed Mushrooms
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
- Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 1.9 g, Cholesterol 26.9 mg, Fat 7.8 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 4.9 g, Sodium 73.4 mg, Sugar 0.8 g
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