Halinas Escargot France Recipes
HALINA'S ESCARGOT (FRANCE)
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
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.
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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