Creamy Garlic Escargot

Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at specialty and gourmet grocery stores.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 786 Calories

Ingredients

• 4 tablespoons butter
• 4 egg yolks
• 2 cups heavy whipping cream
• salt and pepper to taste
• 2 tablespoons minced garlic
• 4 sheets phyllo dough
• ¼ cup dry white wine
• 4 teaspoons butter, melted
• 32 helix snails, without shells

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray.

Step 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.

Step 3

Bake the phyllo cups for 10 to 15 minutes, until golden.

Step 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.

Step 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.

Step 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.