escargot

Une salade d'achatines à la mode ivoirienne.

Achatina achatina

grosse tomate détaillée en cubes

tiges de persil

c à s de vinaigre

Du piment

cube de bouillon de viande

oignon émincé

gousses d'ail écrasées

queues d'oignons verts

c à s d'huile

petite boîte d'achatines (ou d'escargots)

Snails are cooked in a butter and parsley sauce and served with a toasted baguette for a delectable and rich appetizer recipe. This Escargot recipe is so easy and a great way to experience French cuisine.

Escargot Recipe

7 oz Can of snails

shallot (finely diced)

tbsp Butter

tsp Garlic (minced)

Parsley (chopped)

tbsp white wine

tbsp Breadcrumbs

french baguette

Melt 1 tbsp butter in a pan, then add shallot and saute until they soften. Lastly add snails for about 2 minutes.

In a food processor or blender, add 5 tbsp butter, garlic, parsley, and white wine. Pulse until it all comes together to make a garlic butter.

Place one snail in each escargot compartment and cover with about ½ tsp or so of the  garlic butter mixture. Then, sprinkle each snail with a little bit of breadcrumbs.

Bake at 375 degrees for 10-15 minutes until they brown.

Cut a baguette into slices about ¼ inch thick (make as many slices as you have snails). Lay the pieces of bread on a cookie sheet.

Melt 4 tbsp of butter in the microwave. Use a pastry brush to brush the top of the bread with butter.

When the snails come out of the oven, set them aside. Turn the oven to a broil. Place your cookie sheet with the bread in the oven with the door slightly ajar. Broil the bread until it toasts. Watch it closely as it is easy to burn while broiling.

When the bread is toasted, serve the snails with the toast. Enjoy!

Découvrez notre recette facile et rapide de Escargots au beurre persillé sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Escargots au beurre persillé

Escargots avec coquilles bien nettoyés

Beurre

échalotes

gousses Ail

Bouquet de persil haché

Poivre

Épluchez les échalotes et les gousses d'ail et hachez-les. Mélangez avec le persil ciselé.

Coupez le beurre en lamelles et travaillez-le avec ces ingrédients, du sel et du poivre.

Farcissez chaque escargot de ce beurre et lissez la surface.

Déposez les escargots dans un plat alvéolé pour escargots et enfournez 8 min.

CUISINE ACTUELLE - Escargots au beurre persillé

A true French Delicacy that you can enjoy at home.

Escargot Bourguignon

can Extra large French snails

Snail shells enough

butter

shallots (minced)

garlic (minced)

parsley (chopped)

salt and pepper

baguette

Preheat your oven to 425 degrees

open and drain the snails from the can

put one snail into one shell and stuff it toward the inside to allow for plenty of the butter mixture to get inside the shell.

Mix all together the butter, shallots, garlic, parsley and add salt and pepper to taste

spoon mixture into each shell.

Place shells on a escargot tray and place in oven.

cook until the butter is nice and bubbly.

Remove and serve with escargot tongs and small forks.

Slice the baguette and serve with any leftover butter sauce.

To eat, grab an escargot with the tongs, use a small fork to remove the snail and put it onto a baguette slice. Eat, YUM!!!!

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Top 4 escargot recipes from across the web

The most viewed escargot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed escargot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine