escargot au bleu avec vin blanc

Name: Escargot au Bleu avec Vin Blanc
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: French
Ingredients: 12 - snails, with shells; 1/4 cup(s) stilton blue cheese, crumbled; 3 tablespoon(s) seasoned bread crumbs; 1 tablespoon(s) worcestershire sauce; 3 tablespoon(s) white wine; 1 teaspoon(s) garlic, chopped; 2 tablespoon(s) butter; 3 tablespoon(s) parsley; 1 pinch(es) paprika, hot; - celery salt, for sprinkling; - nutmeg, for sprinkling; - water for pan

(1 RATING)

20 Pinches 3 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Oct 22, 2012

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!

Rate

prep time 15 Min

cook time 30 Min

method ---

yield 4-6 serving(s)

Ingredients

12 - snails, with shells
1/4 cup stilton blue cheese, crumbled
3 tablespoons seasoned bread crumbs
1 tablespoon worcestershire sauce
3 tablespoons white wine
1 teaspoon garlic, chopped
2 tablespoons butter
3 tablespoons 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 1

Put cleaned, prepared snails (removed from shells) in a mixing bowl. Add all the ingredients, save the water, celery salt, and nutmeg.

Step 2

Mix well. Then take the coated escargot and return to shell. Place a little extra topping atop of that.
Step 3

Line a greased, Pyrex dish with shells upright. Then sprinkle with celery salt and very little nutmeg.
Step 4

Pour about 1/4in of water in bottom of pan.
Step 5

Bake at 350F until golden brown.
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