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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Drain and rinse the escargots.
2. Put escargots, bay leaf and consommé in sauce pan.
3. Simmer for 40 minutes without covering.
4. Drain the escargots.
5. Meanwhile melt butter and add the crushed garlic; set aside.
6. Spoon escargots in garlic butter and let rest 2 hours on counter.
7. Place escargots in each hole of escargot dish.
8. Spoon on garlic butter.
9. Cover with grated cheese.
10. Set under broiler for 5 minutes.
11. Serve with toasts.
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