I am looking for a great recipe for escargot?

Answer 1

Traditional Escargot Recipe

I N G R E D I E N T S
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-oz can snails, rinsed


I N S T R U C T I O N S
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.

Answer 2

Would you like escargot pâté?

1 can snails rinsed
1tbl white wine
1/4 fresh parsley chopped
4oz Philadelphia cheese
2 greens onions chopped
1/4 pound butter
3 heads of garlic (about 1/2 ts)
White pepper to taste.

Melt the butter in a saucepan until it bubbles. Add snails, wine, garlic and white pepper. Cook but do not brown ingredients for about 2 minutes.
Put the cheese, the parsley, the green onions and the content of the pan in a blender. Puree. Chill and serve with crackers.

The friend who gave me this recipe would make a ball out of the mixture and decorate with almonds to make it look like a porcupine. It's one of my favourites and always a huge success when I bring a batch at parties.

Answer 3

Melt butter then add Garlic and Parsley, a lot of garlic. a little parsley. Pilsbury pizza crust in a can, you can cut out little circle or little squares. Cover the escargot in the crust and dip once in the butter mix. Put them on a greased cooking sheet and bake them at whatever temp the pizza crust says, I think its 400 for about two minutes longer than the can says, Watch them, they need about two minutes after they turn brown. Quick and easy, to be fancy sprinkle them with parsley when they are done. I love them.

Answer 4

Big John's Baked Escargot Recipe #26693
While not everyone enjoys escargots, I've converted a large number with this recipe.
1 can escargot, drained (30-40 count)
36 whole mushrooms, medium sized
1/2 cup butter
4 cloves garlic, minced
2/3 cup parmesan cheese, grated
1 whole French bread, loaf thickly sliced
1/4 teaspoon rosemary, ground
1/4 teaspoon marjoram, ground
1/4 teaspoon thyme, ground
1/4 teaspoon savory, ground
1/4 teaspoon basil, ground
1/4 teaspoon sage, ground
1/4 teaspoon lavender, ground
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper, finely ground
6 servings Change size or US/metric
Change to: servings US Metric
25 minutes 10 mins prep



1. Rinse escargot in a colander in order to remove any sand and set aside.
2. Clean mushrooms and completely remove stems, making sure to create a place for escargot.
3. Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
4. Remove from heat and place mushroom caps on escargot dishes stem side up.
5. Heat oven to 350 degrees F.
6. Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
7. Cook over medium heat for 3 minutes.
8. Place one escargot on each mushroom cap.
9. Spoon butter mixture over escargots and sprinkle with parmesan.
10. Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
11. Use bread for cleaning up the sauce.

Answer 5

3 tablespoons butter
3 shallots, sliced thinly
1 garlic clove, chopped
2 (7 ounce) cans snails, chopped
1/3 cup dry wine, I used chardonnay
5 tablespoons heavy cream
2 tablespoons sour cream
2 tablespoons parmesan cheese
3/4 lb spaghetti
fresh parsley
fresh ground black pepper (to taste)

Saute the shallots and garlic in the butter until they are softened.
Add the snails and the wine and let it bubble until reduced slightly.
When reduced, add the cream, sour cream and mix it all together.
Stir in the parmesan cheese.
Serve tossed with about 3/4 lb of spaghetti.
Top with some chopped fresh parsley.


YUM

Answer 6

For real now

Do you have the right broiling dish?

Buy the "prepared escargot" with the "foot" removed.

Butter,garlic, broil, serve with your favorite toasted/topped bread.

Answer 7

Try going to cooks.com

Answer 8

go in your backyard, dig through the dirt and have a feast.

Answer 9

what's to know, go outside, get snails, rinse and serve. Viola!

Answer 10

is those snails