Patrician Escargots

Patrician Escargots

Patrician Escargots


Makes 4 servings


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


  1. 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.
  2. Preheat oven to 350°F. Remove stems from mushrooms and discard.
  3. 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.
  4. Meanwhile, remove crusts from bread slices. Toast each slice and cut diagonally into 4 triangles. Serve with escargots.

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