Patrician Escargot

Course : Appetizers
Serves: 1
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4 medium garlic heads
1/2 Cup olive oil
1/2 Cup butter
1 Small onion -- finely chopped
1 Teaspoon fresh rosemary finely chopped
1/4 Teaspoon ground thyme
2 Dashes nutmeg
1 teaspoon salt and pepper to taste
24 Large d canned snails
1/2 Cup parsley chopped
24 Medium to large fresh mushrooms
12 Pieces thin sliced white bread

Preparation / Directions:

Peel garlic nd chop into fine pieces. Place olive oil and butter in a frying pan over medium heat. When butter is melted, add onion, garlic, rosemary and thyme. Then add nutmeg, salt and pepper. Reduce heat to low and add snails nd parsley; simmer for 30 minutes. While snails are simmering, clean and remove stems from mushrooms. Arrange mushroom caps upside down in a 2-inch deep baking sidh and place one snail into each mushroom cap. Pour garlic mixture over snails and sprinkle with parsley. Cover with foil and bake for 30 minutes. While snails are baking, remove the crusts from the bread slices and cut each slice into 4 squares. Toast bread. Serve with escargots.


Nutritional Information:

1832 Calories (kcal); 200g Total Fat; (96% calories from fat); 3g Protein; 14g Carbohydrate; 248mg Cholesterol; 942mg Sodium

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