Halinas Escargot France Recipes

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Classic Escargots à la Bourguignonne image

Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet

Number Of Ingredients 5

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

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.

HALINA'S ESCARGOT (FRANCE)

Halina's Escargot (France) image

Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store.

Provided by lazy gourmet

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (7 ounce) cans snails, rinsed under very hot water and drained
1/2 cup butter
4 -6 garlic cloves, minced
1 bunch parsley, chopped
1/2 cup white wine
1 tablespoon whipping cream
2 tablespoons butter
1/2 cup seasoned breadcrumbs
salt and pepper, to taste

Steps:

Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.

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