Cassolette D Escargots Au Chablis Snails in Chablis Mushr
Delight your senses with *Cassolette d'Escargots au Chablis*, an elegant French dish that brings together tender escargots, earthy mushrooms, and the bright, citrusy notes of Chablis wine. This decadent casserole features snails simmered in a luxurious cream sauce infused with shallots, garlic, and a hint of nutmeg, then topped with golden breadcrumbs for added texture. Perfect as a sophisticated appetizer or a cozy centerpiece for a dinner party, this dish pairs beautifully with crusty French bread and a glass of chilled Chablis. Both indulgent and surprisingly easy to prepare, this recipe is a must-try for gourmet enthusiasts looking to elevate their cooking repertoire.
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Recipe Information
Ingredients
- 24 pieces Escargots (cooked and shelled)
- 200 ml Dry Chablis wine
- 200 g Button mushrooms
- 50 g Butter
- 2 medium Shallots
- 3 cloves Garlic cloves
- 100 ml Heavy cream
- 2 tbsp Parsley (fresh, chopped)
- 50 g Breadcrumbs
- 1 pinch Nutmeg (optional)
- to taste Salt
- to taste Black pepper
Instructions
Clean and slice the button mushrooms into thin slices. Finely chop the shallots and garlic.
In a large skillet, melt half of the butter (25g) over medium heat. Add the mushrooms and cook for 5-7 minutes until they are golden and any liquid has evaporated. Remove the mushrooms and set aside.
In the same skillet, melt the remaining butter (25g). Add the shallots and garlic and sauté for 2-3 minutes until soft and fragrant.
Deglaze the skillet with the Chablis wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 5 minutes to reduce by half.
Stir in the heavy cream and a pinch of nutmeg (if using). Season with salt and black pepper to taste.
Return the cooked mushrooms to the skillet, followed by the escargots. Gently mix to coat everything in the sauce and heat through for 2-3 minutes.
Preheat the oven to 200°C (400°F).
Divide the escargots and sauce evenly into four small ovenproof dishes or casseroles.
Sprinkle breadcrumbs over the top of each dish, then place them in the oven. Bake for 10-12 minutes, or until the breadcrumbs are golden and the sauce is bubbling.
Remove from the oven, sprinkle with fresh parsley, and serve hot. Enjoy with crusty French bread or as an indulgent starter.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 16.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
