Escargots Gratinés

READY IN: 50mins
Recipe by Sage

A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2.Add a chopped shallot and parsley to the buttter

Top Review by Zurie

Oh, make no mistake -- this is totally delicious! The only objection I have is that the long simmering time did affect the "natural" taste of the snails, making them rather too soft and tasteless. I think that marinating them for 5 minutes in hot consomm? would have been better. I did not use as much cheese as the recipe says, and I added finely chopped parsley to the melted butter and garlic. Mine also needed a pinch of salt -- could have been that the mozzarella was fairly bland. But yum, I love escargots, and we had a nice rich lunch with these! Thanks!

Ingredients Nutrition

Directions

  1. Drain and rinse the escargots.
  2. Put escargots, bay leaf and consommé in sauce pan.
  3. Simmer for 40 minutes without covering.
  4. Drain the escargots.
  5. Meanwhile melt butter and add the crushed garlic; set aside.
  6. Spoon escargots in garlic butter and let rest 2 hours on counter.
  7. Place escargots in each hole of escargot dish.
  8. Spoon on garlic butter.
  9. Cover with grated cheese.
  10. Set under broiler for 5 minutes.
  11. Serve with toasts.

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