Best 7 Escargots Gratinés Recipes

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Indulge in the timeless culinary art of French gastronomy with our delectable escargot recipes. Experience the symphony of flavors as tender escargots, lovingly prepared in their shells, are bathed in a luscious garlic herb butter and crowned with a golden gratin crust. Discover the classic Escargots de Bourgogne, a true icon of French cuisine, where the snails bask in a rich white wine sauce. Embark on a savory journey with Escargots à la Bourguignonne, where red wine and savory herbs elevate the escargots to a new level of sophistication. For a unique twist, explore Escargots à la Provençale, where aromatic Mediterranean herbs and tomatoes create a vibrant and flavorful dish. And for those who prefer a vegetarian alternative, delight in our Escargots Végétariens, a medley of seasonal vegetables enveloped in a tantalizing herb butter and baked to perfection. Prepare to be captivated by the irresistible allure of escargots gratins, a culinary masterpiece that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

GRATIN D' ESCARGOTS



Gratin D' Escargots image

This recipe is easy to prepare and is great as an appetizer or as a light meal by itself. Presently the recipe is for 2 people but will easily double or triple for more people. The recipe comes from the cookbook "Les gratins de Christophe". Dont forget to serve with crusty bread and a nice glass of wine. Enjoy

Provided by -GEORGE-

Categories     Very Low Carbs

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

2 ounces butter, soft
1 tablespoon flat leaf parsley, finely minced
1 small garlic clove, finely minced
1 small shallot, minced
fine salt, to taste
fresh ground pepper, to taste
3 1/2 ounces snails, rinsed and drained
1 1/2 ounces gruyere cheese, grated

Steps:

  • Preheat oven to 230C or 450°F.
  • Finely mince the parsley, garlic and shallot.
  • Mix the butter, parsley, garlic and shallot together with a spatula until well combined and smooth.
  • Spread the butter compound evenly between individual ceramic or metal ramikins.
  • Arrange the snails on top of the butter in a single layer. Salt and pepper to taste.
  • Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes.
  • Place the cheese over the top of the snails and continue baking until the cheese is melted.
  • Serve immediately.

Nutrition Facts : Calories 344.1, Fat 30.6, SaturatedFat 18.8, Cholesterol 109.2, Sodium 271.7, Carbohydrate 3, Fiber 0.1, Sugar 0.1, Protein 14.9

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

ESCARGOTS GRATINéS



Escargots Gratinés image

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

Provided by Sageca

Categories     Canadian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese

Steps:

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

Nutrition Facts : Calories 325.6, Fat 29.7, SaturatedFat 18.4, Cholesterol 97.3, Sodium 861.2, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 12.9

ESCARGOTS DE BOURGOGNE



Escargots De Bourgogne image

Make and share this Escargots De Bourgogne recipe from Food.com.

Provided by daisygrl64

Categories     European

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 garlic cloves, crushed
1 shallot, finely chopped
4 ounces butter, Softened
4 tablespoons fresh parsley, chopped
1 teaspoon salt
black pepper, to taste
1 tablespoon dry white wine
1 (7 ounce) can snails, plus shells
2 tablespoons fresh breadcrumbs

Steps:

  • Preheat the oven to 200C, 40OF.
  • Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.
  • Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.
  • Put in the oven for 8-10 minutes until butter begins to bubble.
  • Serve immediately with crusty bread.

Nutrition Facts : Calories 541.1, Fat 47.8, SaturatedFat 29.6, Cholesterol 171.5, Sodium 1611.3, Carbohydrate 9.9, Fiber 0.6, Sugar 0.6, Protein 18

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

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



Escargot image

An easy way to prepare escargot that doesn't require shells. I recommend Roland brand snails. They are sold in a can which is typical for escargot.

Provided by skwiatk

Categories     European

Time 25m

Yield 12 pieces, 3-6 serving(s)

Number Of Ingredients 5

24 large snails
1 -2 tablespoon garlic, depending on taste
1 tablespoon fresh parsley, finely chopped
3 tablespoons butter
1 soft crusted baguette

Steps:

  • Melt butter on low heat in sauté pan.
  • When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
  • Pat snails dry and add to butter.
  • Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
  • Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
  • Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
  • Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
  • Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
  • Remove from oven, place on serving platter and enjoy!

Nutrition Facts : Calories 1092.9, Fat 17.8, SaturatedFat 9, Cholesterol 30.5, Sodium 1853.6, Carbohydrate 193.7, Fiber 8.3, Sugar 8.8, Protein 40.4

Tips:

  • Use fresh escargots. Fresh escargots have a milder flavor and a more tender texture than frozen or canned escargots.
  • Purge the escargots before cooking. Purging removes any dirt or grit from the escargots and helps to improve their flavor.
  • Cook the escargots in a flavorful broth. The broth will help to infuse the escargots with flavor and keep them moist.
  • Use a variety of herbs and spices to flavor the escargots. Common herbs and spices used to flavor escargots include garlic, parsley, thyme, and bay leaves.
  • Don't overcook the escargots. Overcooked escargots will become tough and chewy.
  • Serve the escargots immediately. Escargots are best served hot out of the oven.

Conclusion:

Escargots gratins are a delicious and elegant dish that is perfect for a special occasion. With a little planning and preparation, you can easily make escargots gratins at home. Just be sure to follow the tips above to ensure that your escargots are perfectly cooked and flavorful.

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