Patrician Escargots Recipe
Patrician Escargots is a mouth watering side dish recipe. I am sure this tasty and irresistible Patrician Escargots will get you a lot of compliments!
Ingredients
4 heads garlic separated into cloves and peeled
1/2 cup olive oil
1/2 cup butter
1 onion, finely chopped
1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon ground thyme
2 dashes ground nutmeg
Salt and pepper to taste
24 large canned snails, drained
1/2 cup chopped parsley
24 large fresh mushrooms
12 pieces thin-sliced white bread
Directions
Finely chop garlic.
Heat oil and butter in large skillet over medium heat until butter is melted.
Add garlic, onion, rosemary, thyme and nutmeg; season with salt and pepper.
Reduce heat to low and add snails and parsley; simmer for 30 minutes, stirring occasionally.
Preheat oven to 350°F.
Remove stems from mushrooms.
Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail in each mushroom cap.
Pour garlic mixture over snails; cover with foil and bake 30 minutes.
While snails are baking, remove crusts from bread slices.
Toast each slice and cut diagonally into 4 triangles.
Heat oil and butter in large skillet over medium heat until butter is melted.
Add garlic, onion, rosemary, thyme and nutmeg; season with salt and pepper.
Reduce heat to low and add snails and parsley; simmer for 30 minutes, stirring occasionally.
Preheat oven to 350°F.
Remove stems from mushrooms.
Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail in each mushroom cap.
Pour garlic mixture over snails; cover with foil and bake 30 minutes.
While snails are baking, remove crusts from bread slices.
Toast each slice and cut diagonally into 4 triangles.
