Best Escargots Gratinés Recipes

GRATIN D' ESCARGOTS

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.

BIG JOHN'S BAKED ESCARGOT

Steps:

• Rinse escargot in a colander in order to remove any sand and set aside.
• Grind spices together in a mortar until fine.
• Clean mushrooms and completely remove stems, making sure to create a place for escargot.
• Place in a large skillet with 1 tablespoon of the butter and sauté over medium heat for 10 minutes, stirring often.
• Remove from heat and place mushroom caps on escargot dishes stem side up.
• Heat oven to 350 degrees F.
• Chop half of the mushroom stems up and place in small sauce pan with remaining butter, garlic and spices, discard the rest.
• Cook over medium heat for 3 minutes.
• Place one escargot on each mushroom cap.
• Spoon butter mixture over escargots and sprinkle with parmesan.
• Place escargot dishes onto a cookie sheet and bake in oven for 15 minutes or until cheese is browned and sauce is bubbling.
• Use bread for cleaning up the sauce.

ESCARGOT CLASSIC STYLE

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.

ESCARGOT A LA BOURGUIGNONNE

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.

EASY GARLIC ESCARGOTS

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.

ESCARGOT

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!