Escargot au Bleu avec Vin Blanc

3
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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
30 Min

Ingredients

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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

How to Make Escargot au Bleu avec Vin Blanc

Step-by-Step

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

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About Escargot au Bleu avec Vin Blanc





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