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BuffaloSpree.com's Recipe of the week: Escargot

Hannah Wardell





1 Canned Escargot - makes 12

12 Shells

Beef or vegetable broth 

1 soft stick of Salted french butter

Parsley ( 1 cup)

1 head of peeled Garlic 

2 teaspoons of of sea salt

Baguette slices



• Preheat oven to 350.

• Blend soft butter, garlic, parsley, salt, and pepper in blender. 

• Sterilize shells in boiling broth for 30 seconds to a minute then set aside.

• Remove escargot from cans and blanch in boiling broth for 2-3 minutes and set aside.

• Put 1 escargot in each shell and fill to brim with the blended butter mix.

• Bake for 7 minutes or until butter begins to bubble. 

• Serve with a side of thinly sliced baguette.



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