Escargot au Bleu avec Vin Blanc

Tiffany Bannworth


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!


★★★★★ 1 vote

15 Min
30 Min


  • 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
  • 3 Tbsp
  • 1 pinch
    paprika, hot
  • ·
    celery salt, for sprinkling
  • ·
    nutmeg, for sprinkling
  • ·
    water for pan

How to Make Escargot au Bleu avec Vin Blanc


  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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