1 small can of snail shells and snails
small splash white wine
escargot baking dish
fresh spinach stems removed, sauteed in a bit of butter or boiled for a few
minutes, drained and chopped
1/2 stick butter
4 cloves garlic fine diced
small handful bread crumbs
1/4 cup heavy whipping cream
Saute the Snails in Butter with Garlic for a few minutes, add splash of
White Wine. Transfer to Escargôt baking dish or allow to cool.
Saute or boil the Spinach, allow to cool. (You can also use a bit of
defrosted Chopped Spinach, or a bit of TV dinner Spinach Souflee for the
stuffing instead of Spinach & Heavy Whipping Cream)
Transfer cooled Spinach to food processor or blender, add Heavy
Whipping Cream and blend.
Put Snails in Shells and close opening with this mixture, or if using an
Escargôt dish, top each Snail with a bit of this mixture.
Top dish version with Bread Crumbs, dip each Shell version with
generous sprinkling of Bread Crumbs. Bake till bubbly & serve.
(If using Shell version it's nice to have Lobster forks or nut cracking picks
to remove Snails. It's also helpful to have Escargôt tongs.)
You can also saute the Snail in Butter with Garlic, but add a ladle full
amount of diced/crushed Tomatoes and FRESH Basil. Serve immediately,
or transfer to Escargôt baking dish, top each with a Basil leaf and some
Bread Crumbs and bake till bubbly.
If you are using the baking dish, DON'T BAKE, instead you can cool
down, then freeze for future use. Just defrost for a bit before baking.