Escargot Snails Food
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
L'ESCARGOT BOURGUIGNON (SNAILS):
This is a WONDERFUL appetizer, especially when you want to "put on a splash" and impress your dinner guests. Don't confuse these snails with the slugs you find in your garden. These type of snails are raised on snail farms and are absolutely delicious and safe to eat. Most supermarkets carry them in cans and also carry the empty shells that you use over and over again. For each person you will need oven proof snail serving plates, escargot tongs, and escargot forks (or cocktail forks), which can all be purchased at a gourmet shop. You will serve 6 snails per person. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Rinse and drain the snails and set aside.
- Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
- Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
- Place a small dab of butter mixture into each shell.
- Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
- Place about 3/4 of a teaspoon of butter mixture on top of each snail.
- Sprinkle the top of each snail with the dried parsley flakes.
- Place the plates and snails into the oven and bake for 10 minutes.
- Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.
Nutrition Facts : Calories 326.7, Fat 34.6, SaturatedFat 21.9, Cholesterol 91.5, Sodium 251.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 0.9
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