My Escargot Recipe

Name: My Escargot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 lb spinach (stemmed, torn); 2 tablespoons butter; 1 lb snail (cleaned, drained); 1 garlic clove (minced); 1 tablespoon anchovy paste; 3 tablespoons pine nuts; 1/4 teaspoon orange rind (grated); 1/2 cup heavy cream; 2 tablespoons butter; salt; fresh cracked pepper; fresh grated nutmeg (to taste); 1/4 cup gruyere cheese (grated)

Servings: persons

1 lb spinach (stemmed, torn)
2 tablespoons butter
1 lb snail (cleaned, drained)
1 garlic clove (minced)
1 tablespoon anchovy paste
3 tablespoons pine nuts
1/4 teaspoon orange rind (grated)
1/2 cup heavy cream
2 tablespoons butter
salt
fresh cracked pepper
fresh grated nutmeg (to taste)
1/4 cup gruyere cheese (grated)

1
Heat broiler.
2
Steam spinach until wilted. Squeeze dry. Mince. Set aside.
3
Heat butter in a skillet.
4
Add snails, garlic, paste, pine nuts and rind. Saute 2 minutes.
5
Add cream. Saute 2 more minutes. Remove from heat.
6
Heat butter in another skillet.
7
Add spinach. Saute 2 minutes. Season.
8
Place in a sprayed casserole. Spoon snail mix on top.
9
Top with cheese. Broil 3 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb spinach (stemmed, torn), 2 tablespoons butter, 1 lb snail (cleaned, drained), 1 garlic clove (minced), and more.

Yes, My Escargot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Escargot

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