Escargôt
INGREDIENTS:
Small can of Snails
Shells OR Escargot baking dish
1/2 stick Butter
4 cloves Garlic, fine diced
Small handful Bread Crumbs
Lemon Juice
Small splash White Wine
Handful fresh Spinach,
stems removed, sautéed in a bit of
Butter OR boiled for a few minutes, drained and chopped
1/4 Cup HEAVY Whipping Cream

DIRECTIONS:

Sauté the Snails in Butter with Garlic for a few minutes, add
splash of White Wine. Transfer to Escargôt baking dish or
allow to cool.
Sauté or boil the Spinach, allow to cool. (You can also use a
bit of defrosted Chopped Spinach, or a bit of TV dinner
Spinach Souflée 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.)

OPTION:
You can also sauté 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.

NOTE:
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.
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