PASTA ESCARGOT
I had a dish like this in Paris, and was craving it today. So I tried to replicate it and it was really tasty! If you like escargot, give it a try. I got snails in a can (no fresh here in the US generally) in the tuna section of the supermarket. I do low carb, so I used Dreamfields Pasta, which is very good and tastes exactly like the regular stuff.
Provided by A la Carte
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 665.9, Fat 20.2, SaturatedFat 11.6, Cholesterol 103, Sodium 190.5, Carbohydrate 72.2, Fiber 2.8, Sugar 2.4, Protein 29.2
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
ESCARGOT
When you are craving something with lots of butter and garlic and perhaps something a little out of the ordinary! Believe it or not, the kids all love this dish. This is the best recipe we have found to cook snails. It's from The Joy of Cooking. Use the snail butter in Recipe #289723. Serve as an appetizer with plenty of hot bread.
Provided by Penny Stettinius
Categories Savory
Time 45m
Yield 48 snails, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
- Put the shells in a colander and pour the warm water over them and drain well.
- Place shells in a shallow casserole dish large enough to hold all shells in one layer.
- Put a dab of snail butter in each shell.
- Simmer the snails briefly in the hot reduced consomme-wine mixture.
- Place snail in each shell and cover with remaining snail butter.
- Pour wine-consomme mixture in the bottom of dish holding the shells.
- Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
- Serve hot with bread for dipping.
Nutrition Facts : Calories 32.4, Sodium 163.8, Carbohydrate 1.3, Sugar 0.3, Protein 1.4
ESCARGOT AND ANGEL HAIR
Make and share this Escargot and Angel Hair recipe from Food.com.
Provided by Sageca
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse escargots very well and drain.
- In skillet, heat olive oil and butter.
- Add garlic,mushrooms and shallots; cook over medium heat.
- Add chicken broth, roasted red pepper, salt,pepper and escargots.
- Simmer together a few minutes.
- Cook angel hair pasta; drain, keeping 2 Tbsp water.
- Toss in the escargots mixture witht the Parmesan cheese.
Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 9.8, Sodium 378.2, Carbohydrate 5.3, Fiber 0.7, Sugar 0.1, Protein 2.1
CLASSIC ESCARGOTS à LA BOURGUIGNONNE
Categories Food Processor Garlic Shellfish Bake Bastille Day Shallot Parsley Gourmet
Number Of Ingredients 5
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.
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