Henri Maire Escargot (Very Large)

henri.maire.escargot.jpg
Henri Maire Escargot (Very Large)
Average rating:
 
 
Write a review | Read all reviews
Classic Escargots à la Bourguignonne

24 Wild Burgundy Snails (1 can), drained
8 tablespoons (1 stick) unsalted butter, room temperature
2 cloves minced garlic (more or less depending on personal preferences)
2 tablespoons finely chopped fresh parsley
1/2 shallot, minced
A splash of red wine if you so desire
A dash of paprika or cayenne pepper if you so desire
Salt & Pepper to taste
  • Preheat your oven to 400F.
  • Mix all the ingredients, except the snails, together either by hand or puree. We prefer to quickly puree.
  • Take half of the butter/shallot/garlic/parsley mix and stuff them into clean snail shells. Add one snail per shell. Top each snail with the rest of the butter.
  • Bake for 10 minutes.
If you do not have snail shells, you can just bake the snails in aluminum foil. Be sure to seal the aluminum foil package well so the butter does not leak out. We also recommend putting a cookie sheet on the shelf below, just in case.

Another variation is to sautee the snails and the butter mixture on the stove-top in a non-stick skillet!

Serve hot! You can sprinkle them with fresh, chopped chives and of course always serve with warm sliced baguettes.


Escargots & Fettuccini Pasta

A quick study in the versatility of fine escargots, this dish allows the snails to steal the spotlight. Tossed with your favorites vegetables, olive oil, and herbs, the addition of coarse bread crumbs to coat the pasta offers a delightful contrast of textures.

24 Wild Burgundy Snails (1 can), drained
4-6 large garlic cloves, finely chopped
Fettuccini pasta, cooked al dente
Fresh seasonal vegetables, cut into appropriate sizes, and cooked al dente

Spring: asparagus, morel mushrooms, baby squash, fennel.

Winter: parsnip, celery root, turnips, squash, cepe mushrooms.

1 tsp. chopped chives
2 tsp. freshly chopped fresh basil
Pinch of fresh thyme
1/3 cup bread crumbs (coarse, Japanese Panko, if available)
3 tbsp. butter
Olive oil
Pine nuts

Cook pasta until just tender; into colander, rinse with cold water; continue to drain, then toss with some olive oil and set aside. Melt 1 tbsp. butter in sauté pan over medium-low heat with 1 tbsp. olive oil; add garlic and pine nuts (add mushrooms at this time, if desired) and cook until garlic is translucent. Add remaining butter and oil, and increase to medium heat; add pasta, and toss with breadcrumbs, cooking until lightly browned; add snails and vegetables and cook until warmed through. Season to taste, add herbs, toss. Serves four.


24 snails per can; 7 1/5 fluid ounces; 4 3/8 ounces drained weight
Price: $16.95 Quantity
Share on FacebookShare on Twitter

Reviews

Henri Maire Escargot (Very Large)
Average rating:
 
 
  
1 reviews

Write a review | Read all reviews

Featured positive reviews:

Henri Maire Escargot (Very Large)
 
 
Easy treat!03/24/2013
By Redstucco
Although I have enjoyed escargots in restaurants here and in France, I'd never cooked them myself until last night. I sauteed them with butter and parsley - I know garlic is a classic but it can be hard on wine so I omitted it - and tossed over pasta and sauteed mushrooms. They were delicious! It was easy and fast. This will become a staple in my house.