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escargots with bell pepper cream sauce

2016-06-14

Another variation with escargots. There are so many different things that can be done to them.

INGREDIENTS

This is what you need for 2-3 servings:

• 1 dz. XL escargots
• 2 limes, juiced
• 4 tbsp. butter (½ stick)
• 1 cup onion & bell pepper mix, chopped small
• 4-8 garlic cloves, minced
• 1 tsp. tomato paste or powder
• 1 cup half and half or heavy cream
• 4 oz. pepper jack cheese, chopped fine

Pic1: escargots with bell pepper cream sauce

Directions

• Rinse the escargots several times and drain.
• Add lime juice and enough water to cover the snails.
• Refrigerate for at least 30 minutes. (Pic2)
• Melt the butter in a small saucepan.
• Sauté the vegetables until soft.
• Add the drained escargots.  (Pic3)
• Reduce heat and warm through over low heat.
  Do not boil the snails over high heat. They’ll get rubbery and chewy.
• Add the cream and cheese.
• Stir gently until the cheese melts into the sauce. (Pic4)
• Serve immediately with toasted bread.

 

Pic2: soaking in lime juice
Pic3: bell peppers, escargots
Pic4: with cream sauce

 

• Home
• Soups
• Meats
• Seafood
• Eggs
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• Little Things
• Other