Escargot Recipes

New Classic Escargot Recipe: Wild Burgundy Snail King Salmon Vol au Vent, with Wild Mushroom Velouté

Doug Dussault — Wed, 17 May 2017 21:43:18 GMT

Bucatini with Snails, Guanciale and Anchovies

Doug Dussault — Fri, 25 Apr 2014 20:16:00 GMT

With the first day of Spring looming, the kind folks at Tasting Table naturally wanted to discuss the Wild Burgundy Snail. The resulting article, with a nod to some of my friends across the country, also featured a couple of unique new platings. Here, radicchio and Belgian endive provide the crisp palette for a warm snail and hazelnut salad. Colorful and delish, enjoy this salad year-round.

Endive and Radicchio Salad with Snails and Toasted Hazelnuts

Doug Dussault — Fri, 25 Apr 2014 20:12:00 GMT

Watch Ken Oringer & Jamie Bissonnette Make Rabbit & Snail Paella

Doug Dussault — Sat, 07 Dec 2013 18:26:00 GMT

Paella de Conejo y Lumach, Rabbit & Wild Burgundy Snail Paella with Nepitella and Squashes

Wild Burgundy Snail Quiche - Fall, Early, Main

Doug Dussault — Mon, 25 Feb 2013 22:47:00 GMT

Wild Burgundy Snails & Orecchiette Pasta by The Hungry Song Bird

Doug Dussault — Mon, 25 Feb 2013 22:37:00 GMT

Found this enthusiastic review and recipe from a home Chef. It’s a lovely showcase for the Wild Burgundy Snails, simply and quickly prepared. The formula goes: Fresh herbs and lightly browned butter [be certain to make additions off the heat], garlic, Wild Burgundy Snails, and the cheese and pasta of your choosing. Can you smell it? Enjoy!

Wild Burgundy Snail Tian - Summer, Early, Sides

Doug Dussault — Tue, 14 Aug 2012 03:00:00 GMT

Tempura Snails

Holly Hirsch — Tue, 24 Apr 2012 16:19:00 GMT

Directions

Heat sauté pan & add olive oil, marinara sauce & snails. Simmer over low heat for 10 minutes or until mix thickens remove from heat.

Snails in Lettuce Leaves

Holly Hirsch — Tue, 24 Apr 2012 16:14:00 GMT

Directions

Marinate snails for 24 hours in 2 tbsp. shallots, ½ cup mint & ½ cup olive oil, covered, toss occasionally.

Snails in Jumbo Pasta

Holly Hirsch — Tue, 24 Apr 2012 16:12:00 GMT

Directions

In a covered skillet, cook garlic & onion in wine & oil until tender. Add snails & cook over low heat 10 minutes, stirring often. Remove from heat. Combine cheeses & rest of ingredients. Carefully stuff shells & push 1 snail into each shell. Pour sauce over, quickly reheat. Garnish with tomatoes & parsley.