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ingredients
escargot
Well, what can I say, we're talking about snails man. There are a lot of people out there that would pull their heads back and cringe and the thought of eating snails but I have to tell you they are actually pretty good. It's also a little bit exotic to eat them and if you have young kids this can be especially fun. They have a nice mild flavour and depending on what can you buy they may be spiced and taste a bit peppery.
If you like the consistency of steamed mussels these should not be a problem at all for you. I do these babies pretty simple stuffed inside grilled mushrooms with chives, garlic, parsley and butter with melted cheese on top. Squeeze a wedge of lemon on top and have these with a fruity glass of pinot grigio and you have a nice little appetizer to start off a back yard dinner party.
If you like the consistency of steamed mussels these should not be a problem at all for you. I do these babies pretty simple stuffed inside grilled mushrooms with chives, garlic, parsley and butter with melted cheese on top. Squeeze a wedge of lemon on top and have these with a fruity glass of pinot grigio and you have a nice little appetizer to start off a back yard dinner party.
1 can escargots (in water with spices if you can find it)
2 cloves minced garlic
Nice hand full chopped parsley
1 Tbsp chopped chives
1/4 cup butter (real)
Medium mushroom caps (read the can of escargots and make sure you have 1 cap for each snail.
1 lemon
1/2 cup shredded mozzarella and old cheddar cheese
Olive oil
2 drops hot sauce
Salt and pepper
2 cloves minced garlic
Nice hand full chopped parsley
1 Tbsp chopped chives
1/4 cup butter (real)
Medium mushroom caps (read the can of escargots and make sure you have 1 cap for each snail.
1 lemon
1/2 cup shredded mozzarella and old cheddar cheese
Olive oil
2 drops hot sauce
Salt and pepper
First we prepare the mushrooms. I like to grill my mushrooms in the spring and summer whenever I can. Wipe off your mushrooms with a damp cloth, remove the stems and put in a bowl. Toss these with a bit of olive oil, salt and pepper. Grill for about 5 min on med low heat until nice and brown and set aside.
Make sure you buy some extras because you will lose a couple through the bars. In a sauté pan on med heat add about 1 Tbsp of olive oil, your garlic and hot sauce. Sauté the garlic for about 20 seconds and add your mushrooms, chives butter and escargots. Bring the whole thing up to a nice sauté and take off the stove. Using some tongs put mushroom caps into your oven safe serving dishes and place 1 snail in each one. Pour the remaining butter sauce evenly over each dish of mushrooms, top with cheese and bake at about 350 degrees C until the cheese is nice a melted.
If you want and it is a hot day out bake them on your BBQ on the top rack on med heat. Squeeze some lemon juice over them and serve with a wedge of garlic toast.
Make sure you buy some extras because you will lose a couple through the bars. In a sauté pan on med heat add about 1 Tbsp of olive oil, your garlic and hot sauce. Sauté the garlic for about 20 seconds and add your mushrooms, chives butter and escargots. Bring the whole thing up to a nice sauté and take off the stove. Using some tongs put mushroom caps into your oven safe serving dishes and place 1 snail in each one. Pour the remaining butter sauce evenly over each dish of mushrooms, top with cheese and bake at about 350 degrees C until the cheese is nice a melted.
If you want and it is a hot day out bake them on your BBQ on the top rack on med heat. Squeeze some lemon juice over them and serve with a wedge of garlic toast.
not that pretty to look at but then again neither are mussels when you take them out of the shell
Everything is ready to be put in the serving dishes
design
Suggested Drink Pairing
fruity pino grigio
additional photographs
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