Patrician Escargots
Patrician Escargots
YIELD Makes 4 servings
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INGREDIENTS
| 1/2 | cup olive oil |
| 1/2 | cup (1 stick) butter |
| 1 | onion, finely chopped |
| 2 | tablespoons minced garlic |
| 1 | teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary |
| 1/4 | teaspoon dried thyme |
| 2 | dashes ground nutmeg |
| Salt and black pepper to taste | |
| 24 | large canned snails, rinsed and drained |
| 1/2 | cup chopped fresh parsley |
| 24 | large fresh mushrooms |
| 12 | thin slices white bread |
PREPARATION:
- Heat oil and butter in large skillet over medium heat until butter is melted. Add onion, garlic, rosemary, thyme and nutmeg; season with salt and pepper. Reduce heat to low; add snails and parsley. Cook 30 minutes, stirring occasionally.
- Preheat oven to 350°F. Remove stems from mushrooms and discard.
- Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail from garlic mixture in each mushroom cap. Pour garlic mixture over snails; cover with foil and bake 30 minutes.
- Meanwhile, remove crusts from bread slices. Toast each slice and cut diagonally into 4 triangles. Serve with escargots.
This recipe appears in:
French
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