Tasty Miniature Escargot Snails In Garlic Butter | ASMR Cooking Mini Food
Recipes in this Video
Originating from France, escargot is a traditional delicacy often enjoyed as an appetizer. The dish showcases snails cooked in a rich garlic butter sauce, highlighting the French love for combining simple ingredients to create exquisite flavors. Today, escargot is celebrated worldwide, often served in fine dining restaurants and during special occasions, embodying a sense of culinary adventure.
Ingredients
- ●escargot snails
- ●butter
- ●garlic
- ●parsley
- ●shallots
- ●salt
- ●black pepper
- ●white wine
- ●lemon juice
- ●bread crumbs
- ●herbs de Provence
- ●olive oil
- ●grated cheese
- ●fresh thyme
- ●bay leaves
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Clean the escargot snails thoroughly under cold water.
- 3Melt butter in a skillet over medium heat until bubbling.
- 4Add minced garlic and shallots; sauté until fragrant, about 2-3 minutes.
- 5Stir in chopped parsley, salt, black pepper, and herbs de Provence; cook for another minute.
- 6Remove from heat and mix in white wine and lemon juice.
- 7Place the cleaned snails in their shells or a baking dish.
- 8Fill each shell with the garlic butter mixture, ensuring snails are well-coated.
- 9Sprinkle bread crumbs and grated cheese on top of the snails.
- 10Drizzle with olive oil and add a sprig of thyme to each shell.
- 11Bake in the preheated oven for 10-12 minutes until golden and bubbly.
- 12Serve hot, garnished with additional parsley and lemon wedges.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while maintaining flavor.
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Chicken broth adds depth without alcohol.
grated cheese
Healthier: nutritional yeast
Cheaper: parmesan cheese
Nutritional yeast provides a cheesy flavor with fewer calories.
shallots
Healthier: red onion
Cheaper: yellow onion
Red onion retains flavor and is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs fresh clams
- ●1 can (13.5 oz) coconut milk
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1 small onion, chopped
- ●1 tsp ginger, grated
- ●1-2 green chilies, sliced
- ●1/2 cup fresh cilantro, chopped
- ●1 tbsp lime juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Rinse the clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and grated ginger to the pot, and sauté for another 1-2 minutes until fragrant.
- 4Stir in the sliced green chilies and cook for an additional minute.
- 5Pour in the coconut milk and bring the mixture to a gentle simmer.
- 6Add the cleaned clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- 7Once the clams are cooked, stir in the lime juice, salt, and black pepper.
- 8Remove from heat and sprinkle with fresh cilantro before serving.
- 9Serve hot with crusty bread or over rice to soak up the delicious broth.
Equipment
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1/4 cup unsalted butter
- ●2 lemons (juiced and zested)
- ●2 cloves garlic (minced)
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp fresh parsley (chopped)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a small saucepan, melt the butter over low heat.
- 3Add the minced garlic, lemon juice, lemon zest, thyme, salt, and pepper to the melted butter. Stir well to combine.
- 4Place the salmon fillets in a baking dish and pour the lemon butter mixture over the top.
- 5Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
- 6Remove the salmon from the oven and sprinkle with fresh parsley before serving.
- 7Serve the salmon with your choice of sides, such as steamed vegetables or rice.
Equipment
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