Escargots The Easy Way Recipes

EASY & ELEGANT ESCARGOTS À LA BOURGUIGNONNE

Steps:

• In a bowl, combine garlic butter, wine and cheese; stir well to blend.
• Transfer to the fridge to harden, about 1 hour.
• Preheat oven to 450ºF/230ºC and sprinkle a layer of coarse sea salt in a shallow dish; set aside.
• Stuff half of the butter at the bottom of each shell. Place a snail per shell (if there are some tiny ones, add two per) and top with the remaining butter.
• Place shells in the prepared shallow dish, butter side up, and transfer to the preheated oven.
• Bake them for 8 to 10minutes or until the butter is hot and bubbly and the escargots are sizzling.
• Remove from the heat and let rest for a couple of minutes before sprinkling on fresh chopped parsley and serving with crusty bread.

ESCARGOTS GRATINéS

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.

ESCARGOT

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!