Creamy Garlic Escargot Recipe

Ingredients
<br>- 4 sheets phyllo dough
<br>- 4 teaspoons butter, melted
<br>- 32 helix snails, without shells
<br>- 2 cups heavy whipping cream
<br>- 4 egg yolks
<br>- 4 tablespoons butter
<br>- 2 tablespoons minced garlic
<br>- 1/4 cup dry white wine
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray.
<br>step 2: Place the phyllo dough on a flat surface and brush each sheet with the melted butter. Layer the sheets on top of one another and cut the pile into fours. Push each piece of dough into a cupcake pan, forming cups with the dough.
<br>step 3: Bake the phyllo cups for 10 to 15 minutes, until golden.
<br>step 4: Drain the snails and rinse them with running water until the liquid runs clear. In a small bowl, mix together the heavy cream and egg yolks.
<br>step 5: Melt butter in a saute pan; add garlic and cook until fragrant. Add snails and white wine. Saute for a couple of minutes. Pour in the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken while cooling.
<br>step 6: Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and put 8 snails in the cup and flowing out of the cup. Pour the cream sauce around the cup.
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Ingredients
- 4 sheets phyllo dough
- 4 teaspoons butter, melted
- 32 helix snails, without shells
- 2 cups heavy whipping cream
- 4 egg yolks
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 1/4 cup dry white wine
- salt and pepper to taste

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray.
step 2: Place the phyllo dough on a flat surface and brush each sheet with the melted butter. Layer the sheets on top of one another and cut the pile into fours. Push each piece of dough into a cupcake pan, forming cups with the dough.
step 3: Bake the phyllo cups for 10 to 15 minutes, until golden.
step 4: Drain the snails and rinse them with running water until the liquid runs clear. In a small bowl, mix together the heavy cream and egg yolks.
step 5: Melt butter in a saute pan; add garlic and cook until fragrant. Add snails and white wine. Saute for a couple of minutes. Pour in the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken while cooling.
step 6: Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and put 8 snails in the cup and flowing out of the cup. Pour the cream sauce around the cup.

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