TLC Cooking "Patrician Escargots"

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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