Creamy Garlic Escargot
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Description
Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at specialty and gourmet grocery stores.
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
- ¼ cup dry white wine
- salt and pepper to taste
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray.
- 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.
- 3. Bake the phyllo cups for 10 to 15 minutes, until golden.
- 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.
- 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.
- 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.
Nutrition Facts
serving: 4 servings
calories: 786.3 kcal
carbohydrates: 21.9 g
protein: 25.9 g
saturated fat: 39.2 g
cholesterol: 461.2 mg
sodium: 397.1 mg
fiber: 0.4 g
sugar: 3.6 g
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