Recipe by Jamie
"Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at specialty and gourmet grocery stores."
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butter or margarine, melted
helix snails, without shells
heavy whipping cream
salt and pepper to taste
Not bad, but with the suggested "tweaks" I like it much better. I personally don't like to work with pyllo, so I use Pepperidge Farms puff pastry shells. Very easy to bake. Next, reduce the cream to a half pint or so. You sure don't need a quart! I found the snails somewhat bland, so when I'm draining them before sauteing them, I liberally sprinkly them with cracked black pepper, kosher salt and dill weed which gives them a very unique taste. I add all of the cream sauce to the pan and bring it to a boil. I pile about 6 snails in and around the smaller baked puff pastry shell and pour sauce over the top.
I made a double recipe at a New Year's party and everyone loved it! I did cut back on the cream and used half of the amount listed as well as half of the egg yolks. Even so I had a little extra sauce. I love how easy these are (but you still get a big wow factor).
Hey Jamie, what do you do with the rest of the egg yolks and 2 cups of cream? Get with it...
Jamie, I have never made escargots before until I came across your recipe. I don't know what kind of experience others have had with it, but I have to say that mine came out great. Everyone in my home loved them, even those who are not to fond of eating snails. Thanks a bunch, Michi in Miami
I was confused by the discrepancies in the directions. They only account for use of half the cream and eggs (?) and also, the ingredient list calls for 4 teaspoons of butter then the directions talks about 4 tablespoons. Which is it?
When all is said and done, I found it a bit bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Garlic Escargot
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 908
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