Best 6 Escargot Classic Style Recipes

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**Escargot: A Classic French Delicacy**

Escargot, a classic French delicacy, has been enjoyed for centuries and continues to captivate taste buds worldwide. These edible land snails are meticulously prepared and cooked to perfection, resulting in a unique and flavorful dish that is both elegant and sophisticated.

This article presents a collection of escargot recipes that encompass various cooking methods and flavor profiles. From the traditional preparation of Escargot à la Bourguignonne, featuring snails simmered in a rich and aromatic broth of white wine, garlic, butter, and parsley, to the innovative Escargot en Croûte, where snails are encased in a flaky pastry crust, there is a recipe for every palate.

For those seeking a vegetarian alternative, the article includes a delightful recipe for Escargot de Champignons, where mushrooms take the place of snails, offering a meaty texture and earthy flavor. Additionally, the Escargot à la Provençale recipe introduces a vibrant Mediterranean twist, utilizing fresh herbs, tomatoes, and white wine to create a vibrant and flavorful dish.

Each recipe provides detailed instructions, ensuring that even novice cooks can successfully prepare this timeless delicacy. Whether you prefer the classic flavors of Escargot à la Bourguignonne or the creative flair of Escargot en Croûte, this article has something for every escargot enthusiast. So, gather your ingredients, prepare your palate, and embark on a culinary journey into the world of escargot, where tradition meets innovation in every bite.

Here are our top 6 tried and tested recipes!

EASY GARLIC ESCARGOTS



Easy Garlic Escargots image

These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!

Provided by CraZee A

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 20

Number Of Ingredients 10

1 (7 ounce) can escargots, drained
6 tablespoons butter
1 clove garlic, minced
20 mushrooms, stems removed
⅓ cup white wine
⅓ cup cream
1 tablespoon all-purpose flour
1 pinch ground black pepper to taste
¼ teaspoon dried tarragon
¼ cup grated Parmesan cheese

Steps:

  • Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
  • Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
  • Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
  • Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g

BAKED ESCARGOT



Baked Escargot image

Escargot goodness! Serve with crusty bread to enjoy all of that yummy, garlicky butter!

Provided by Linda klopatek

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 6

½ cup butter
1 pound helix snails, without shells
4 cloves garlic, minced
1 teaspoon minced fresh parsley, or to taste
½ cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
  • Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
  • Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 19 g, Cholesterol 215.8 mg, Fat 26.7 g, Fiber 0.1 g, Protein 58.3 g, SaturatedFat 16.4 g, Sodium 770 mg, Sugar 8.9 g

CLASSIC ESCARGOTS à LA BOURGUIGNONNE



Classic Escargots à la Bourguignonne image

Categories     Food Processor     Garlic     Shellfish     Bake     Bastille Day     Shallot     Parsley     Gourmet

Number Of Ingredients 5

1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
1 7-ounce can snails, rinsed

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.

ESCARGOT, IN THE SHELL WITH HERB BUTTER



Escargot, in the Shell with Herb Butter image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound escargot, in shell
1 stick butter, room temperature
1 shallot, minced
1 clove garlic, minced
2 tablespoons Italian parsley, minced
2 tablespoons fresh lemon juice
Salt and pepper
Serving suggestions: toasted piece of baguette or fresh tomato-basil sauce

Steps:

  • Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
  • In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
  • When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
  • Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
  • When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
  • Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.

ESCARGOT A LA BOURGUIGNONNE



Escargot a La Bourguignonne image

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Provided by Julesong

Categories     European

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup butter, softened
1/4 cup parsley, finely chopped
2 shallots, minced well
2 garlic cloves, minced well, to taste (I prefer extra garlic)
2 tablespoons brandy
32 canned French snails
32 snail shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  • Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
  • Place on a baking pan and bake for twelve minutes.
  • Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
  • Also good with a bit of Parmesan sprinkled on top of each.

ESCARGOT CLASSIC STYLE



Escargot Classic Style image

Just the way I like my escargot. Simple and yet elegant and great. Hint; I buy the snails from IGourmet. They sell a can that contains 72, enough for 12 servings @ a really good price and they are as good or better than the higher priced ones. Truly restaurant quality.

Provided by Chef Jeff Garland

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

36 escargot
6 garlic cloves, minced
1/2 cup flat leaf parsley, chopped
1/4 cup unsalted butter
1/4 cup heavy cream
salt and pepper

Steps:

  • Wash and drain the snails.
  • Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
  • Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
  • Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
  • Remove from heat and put the snails in shells (if desired) or directly on plate.
  • Drizzle remaining sauce over them.
  • Serve with a good crusty bread for dipping up the sauce.

Tips:

  • Selecting Escargot: Choose large, firm, and plump escargot with intact shells. Avoid any with cracked or damaged shells. It is better to buy live ones that freshly cook.
  • Purging Escargot: Place live escargot in a container filled with cold water and 1 tablespoon of salt per quart. Let them purge for at least 24 hours, changing the water every 8-12 hours. This process helps remove impurities and debris from their digestive system.
  • Preparing Escargot Shells: Before cooking, thoroughly clean the escargot shells with a stiff brush and hot water to remove any dirt or residue.
  • Cooking Escargot: Cook escargot in a flavorful liquid, such as court-bouillon, white wine, or garlic butter. Bring the liquid to a boil, then reduce heat and simmer for 10-15 minutes or until the escargot meat is tender.
  • Serving Escargot: Traditionally, escargot is served in its shell with a small amount of the cooking liquid and a knob of garlic butter. You can also serve it as an appetizer on crostini or in puff pastry shells.

Conclusion:

Escargot is a classic French delicacy that can impress your dinner guests. By following these tips, you can prepare and cook escargot at home that is both delicious and safe to eat. Remember to select fresh, high-quality escargot, purge them properly, and cook them in a flavorful liquid. Enjoy escargot as an elegant appetizer or as part of a main course. With a little practice, you'll be able to prepare escargot like a pro!

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