Classic Escargot Recipe: A Rich & Flavorful French Delight

INGREDIENTS

1/2 cup olive oil 1/2 cup (1 stick) butter 1 onion, finely chopped 2 tablespoons minced garlic 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary 1/4 teaspoon dried thyme 2 dashes ground nutmeg Salt and black pepper to taste 24 large canned snails, rinsed and drained 1/2 cup chopped fresh parsley 24 large fresh mushrooms 12 thin slices white bread

PREPARATION:

1. Heat oil and butter in large skillet over medium heat until butter is melted. Add onion, garlic, rosemary, thyme and nutmeg; season with salt and pepper. Reduce heat to low; add snails and parsley. Cook 30 minutes, stirring occasionally.
2. Preheat oven to 350°F. Remove stems from mushrooms and discard.
3. Arrange mushroom caps upside down in 2-inch-deep baking dish; place 1 snail from garlic mixture in each mushroom cap. Pour garlic mixture over snails; cover with foil and bake 30 minutes.
4. Meanwhile, remove crusts from bread slices. Toast each slice and cut diagonally into 4 triangles. Serve with escargots.

This recipe appears in: French