• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
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Recipe Ingredient

  • 400g escargots
  • 30g butter
  • 40g bacon
  • Olive oil
  • 1 tsp minced garlic
  • 1 tsp minced shallots
  • 3-4 button mushrooms, sliced
  • 30g plain flour
  • 1½ tbsp milk
  • 80ml water
  • 80g shredded mozzarella cheese
  • Salt and sugar to taste
  • Dash of white pepper
  • Dash of freshly-cracked black pepper


  1. Blanch one third of the escargots in boiling water for less than a minute. Use a toothpick to pick out the meat. Cut into small pieces and put aside. Blanch bacon in boiling water and drain well in a colander. Dice the bacon and fry in olive oil until fragrant.
  2. Heat butter in a non-stick saucepan, fry shallots and garlic until lightly golden and fragrant. Add flour, salt, sugar, pepper and freshly cracked black pepper. Keep stirring over a gentle low heat, then mix in water and milk until the mixture turns smooth.
  3. Add chopped escargot meat, bacon and button mushrooms. Combine well then transfer to a baking pan. Sprinkle with mozzarella cheese and surround the dish with the remaining escargot. Bake in a preheated oven at 180°C for 10-15 minutes or until the top is lightly golden.
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