Baked Escargots with Cheese


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


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.

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.

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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