Best 2 Cassolette Descargots Au Chablis Recipes
Indulge in the exquisite flavors of French cuisine with Cassolette d'Escargots au Chablis, a classic Burgundy dish featuring tender snails simmered in a rich and flavorful sauce made with Chablis wine, garlic, shallots, parsley, and butter. This iconic dish is presented in individual ramekins called cassolette, adding a touch of elegance to any dining occasion. Alongside this star recipe, discover variations that cater to different preferences, including Cassolette d'Escargots à la Bourguignonne, prepared with red wine and beef broth, and Cassolette d'Escargots à la Provençale, infused with aromatic herbs and tomatoes. Vegetarian enthusiasts can delight in Cassolette de Champignons au Chablis, where succulent mushrooms replace the snails, offering a meatless yet equally satisfying option.
Here are our top 2 tried and tested recipes!
CASSOLETTE D'ESCARGOTS AU CHABLIS (SNAILS IN CHABLIS & MUSHR
The typical snails you get in France and most places outside France are Burgundy style snails, tons of garlic and butter. This another version from Burgundy that made with white wine and mushrooms, which go great with snails.
Provided by Tea Girl
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and finely chop the shallots. Peel and press garlic cloves.
- Clean the mushrooms. Cut them into pieces.
- Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
- Add the drained snails, chicken broth, mushrooms and wine.
- Let simmer for 15 minutes. Season with salt and pepper.
- Pour the cream and add the garlic. Cook another 5 minutes.
- Serve after sprinkling of chopped parsley.
CASSOLETTE D'ESCARGOTS AU CHABLIS
Steps:
- 1. Épluchez et hachez finement les échalote françaises. Épluchez et pressez les gousses d'ail. 2. Nettoyez les champignons de Paris et les cèpes. Coupez-les en morceaux s'ils sont trop gros puis passez-les rapidement dans un bain d'eau vinaigrée. 3. Faites fondre le beurre dans un cocotte sur feu doux. Ajoutez les échalote françaises hachées et laissez-les fondre 2 à 3 min. 4. Ajoutez les escargots égouttés, le bouillon de volaille, le chablis et les champignons. 5. Laissez cuire à feu doux pendant 15 min. Assaisonnez de sel et de poivre.6Versez la crème à fouetter et ajoutez les gousses d'ail. Faites cuire encore 5 min.7Servez après avoir saupoudré de persil haché.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
- Fresh Ingredients: Use the freshest ingredients possible for the best flavor. This is especially important for the escargots and the herbs.
- Cook the Escargots Properly: Be careful not to overcook the escargots, as this will make them tough. Cook them just until they are tender, about 3-4 minutes per side.
- Use a Good Quality Chablis: The Chablis wine is an important ingredient in this dish, so be sure to use a good quality one. A dry, unoaked Chablis is a good choice.
- Serve Immediately: This dish is best served immediately after it is made. The escargots will start to toughen up if they sit for too long.
Conclusion:
Cassolette d'Escargots au Chablis is a classic French dish that is both elegant and delicious. It is perfect for a special occasion or a romantic dinner. With its simple ingredients and easy preparation, this dish is sure to impress your guests.
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