Snails In Shells with Garlic Butter (x25) Price: £15.40

Snails In Shells with Garlic Butter (x25)

Ingredients: Snails, Butter, Onion, Garlic, Parsley, Salt & Pepper.

Escargot is commonally served as an appetizer in France and in French restaurants.


Snail Recipes

Luiuaelie Alla Ligure
Ingredients (serves 4)
200g Osgrow Snails (Escargot)
100g Onion, finely chopped
1 Garlic Clove, crushed
60ml Olive Oil
2 teasp Fresh Basil, chopped
1/2 teasp Dried Oregano
225g tin Chopped Tomatoes
Salt and Pepper
150ml Dry White Wine
Heat oil in frying pan. Add onions, garlic, herbs and mushrooms then cook for 5 minutes. Add the tomato, season with salt and pepper to taste and stir well. Reduce heat and cook gently for 30 minutes, stirring from time to time.  Add the wine and snails and cook for a further 10 minutes, then serve immediately.
Roman Escargots
Ingredients (serves 4)
200g Osgrow Snails (Escargot)
1 Garlic Clove, crushed
4 Anchovy Fillets, chopped
2 tbsp Oil
Chili Powder
225g Tomatoes
2 teasp Fresh Mint, chopped
Salt and Black pepper
Crush the garlic and anchovies in to a paste. Heat the oil in a saucepan, add garlic paste and fry until golden and mushy. Add a pinch if chili powder.  Blanch, peel and chop the tomatoes and add to the pan. Cook gently for 20 -30 minutes, stirring occasionally, until the mixture thickens.  Add mint and snails to the pan, cover and cook over a moderate heat for 20 minutes. Taste and adjust the seasoning, then serve in escargot dishes.
Ramekins d'Escargots
Ingredients (serves 4)
200g Osgrow Snails pre soaked in Champagne
200g Puff Pastry
1 Onion, finely chopped
1 Garlic Clove, crushed
100g Mushrooms, sliced
175g Butter, softened
75g Ham, diced
Salt and Black Pepper
Milk for glazing
Preheat the oven to 220C (425F) or Gas mark 7. Melt 25g of the butter in a saucepan, add the onions, garlic and mushrooms and cook over a medium heat for 10 minutes, stirring occasionally, then leave to cool.  Place the ham and remaining butter in a bowl, then mix well.  Drain the snails and strain the juices. Divide the snails between the ramekins. Top each with a layer of onion and mushroom mixture, then the butter and ham mixture. The filling should be level with the rim. Sprinkle with salt and pepper, then divide the reserved juices between ramekins.  Roll out pastry and cut out 6 fluted circles the same size as ramekin tops. Brush with a little milk, then place on ramekins, knock up and crimp the edges.  Place remekins on baking tray and cook in center of the oven for 15 - 20 minutes until pastry is well risen and golden, then serve immediately.