Escargot au Bleu avec Vin Blanc

Tiffany Bannworth

By
@MissAnubis

We love escargot in this house, but my favorite is serving it with a pungent or sharp cheese.

If you do not want to bake in shells, simply leave out bread crumbs, and make sauce and snails in a saucepan.

Serve atop crusty, buttered and toasted, French bread.

Tres magnifique!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Ingredients

12
snails, with shells
1/4 c
stilton blue cheese, crumbled
3 Tbsp
seasoned bread crumbs
1 Tbsp
worcestershire sauce
3 Tbsp
white wine
1 tsp
garlic, chopped
2 Tbsp
butter
3 Tbsp
parsley
1 pinch
paprika, hot
celery salt, for sprinkling
nutmeg, for sprinkling
water for pan

Directions Step-By-Step

1
Put cleaned, prepared snails (removed from shells) in a mixing bowl. Add all the ingredients, save the water, celery salt, and nutmeg.
2
Mix well. Then take the coated escargot and return to shell. Place a little extra topping atop of that.
3
Line a greased, Pyrex dish with shells upright. Then sprinkle with celery salt and very little nutmeg.
4
Pour about 1/4in of water in bottom of pan.
5
Bake at 350F until golden brown.

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