Escargot au Bleu avec Vin Blanc

Name: Escargot au Bleu avec Vin Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: French
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

By Tiffany Bannworth
@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!

Rating:

★★★★★ 1 vote5

Comments:

3 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
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How to Make Escargot au Bleu avec Vin Blanc

Step-by-Step

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