Top Rated Escargot Recipes

Cooking with Absinthe
1 stick of unsalted sweet cream Butter 1 can of Escargots (snails) washed 4 cloves of Garlic, minced Morels, truffles, or sliced Crimini Mushrooms Pinch of Dill Pinch of Tarragon ½ cup of Absinthe (verte) Salt to taste Divide butter in thirds. Soften two thirds. blend with Dill and Tarragon and set aside. One a medium heat, melt the remaining third in a skillet and saute mushrooms. Toss in Garlic and Escargots and toss around for a few minutes. Add Absinthe and simmer until it is reduced with the alcohol being cooked off. If you want to get fancy and impress your guests, you might briefly flammbé but be sure to have a pot cover ready. When reduced, mix in your herbed, softened butter and turn off the heat. The Butter will combine with the reduced absinthe and thicken a bit. This can be garnished with fresh Italian Parsely. I like to serve this with Penne Pasta.
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Trinkets
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.
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Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.
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Scandinavian Spice
From ScandinavianSpice.com Classic Seafood Recipes. Escargots in Mushroom Caps use as an appetizer
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noir
Decadent, Romantic and yummy all at once for 2!
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A la Carte
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.
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Smurfetta Chef #427781
This wonderful appeatizer will speak for itself.
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A Specialty of La Truffiere, Paris, France
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Escargots Bourguignonne recipe. Ready In: 18 min. Makes 8 servings 308 per serving Ingredients: sweet butter, shallots, garlic, parsley leaves, salt, black pepper, nutmeg, snails and shells
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Lori 13
This is a wonderful dish. Please don't be afraid of snails, they are delectable!
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MADCOW_COOK
Snails are sauteed in garlic butter and stuffed in mushroom caps. When microwaving the mushroom caps, be careful they don't shrivel. Serve with garlic bread to lap up the running juices.
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Laureen in B.C.
I have served this many many times and my guests loved it. It's easy to make and heats up very well. It's from The Vancouver Sun Cookbook from the 80's and it won first prize.
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