Deluxe gratinated snails
- Preparation 20 min
- Cooking 12 min
- Servings 4
- Freezing Absolument
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Luxury Baked Escargots: The Perfect Starter to Impress
If you want to blow your buddies away with a starter worthy of a high-end restaurant, these luxury escargots au gratin will do the job like a miracle! With their tender texture and delicate, savory flavors, they’re elevated by a rich buttery sauce with shallots and shiitake mushrooms. The whole dish is then generously topped with a blend of mozzarella and Gruyère, creating a golden, irresistible crust that melts in your mouth with every bite.
Whether you’re a long-time escargot lover or just looking to surprise your guests with a refined dish, this cheesy baked version is sure to make an impression. The combination of white wine, adding a touch of acidity and depth, and butter, which wraps everything in a velvety texture, makes for an explosion of flavors. Serve it with some crusty bread to soak up every drop of that divine sauce, and this dish will quickly become a go-to favorite for your festive gatherings.
Easy to prepare and ready in minutes, these deluxe gratinated snails make for a chic yet comforting appetizer, perfect for holiday meals or dinner parties with friends. Chill your white wine, fire up your broiler, and get ready to indulge in this classic and decadent dish that truly showcases escargots in all their glory!
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✅ Tips & Tricks for Luxury Baked Escargots Even More Decadent!
🔥 Make-Ahead & Storage
- Prepare the escargot mixture (butter, shallots, mushrooms, and wine) up to 24 hours in advance and store it in the fridge.
- Do not freeze this dish, as the texture of the escargots and melted cheese may change.
🧀 Cheese Perfection
- Add a bit of Parmesan to the mozzarella and Gruyère for an extra layer of umami.
- For a bolder flavor, mix in some blue cheese—it pairs beautifully with the richness of the dish.
🍷 Perfect Wine Pairing
- A Chablis is the ideal match—its minerality and crisp acidity cut through the buttery sauce, enhancing the delicate escargots.
- If you prefer beer, go for a Belgian blonde ale—its malty, fruity notes balance the richness and complement the gratinéed cheese.
🥖 The Best Sidekicks
- Serve with a crusty baguette to soak up every last drop of that delicious sauce.
- A simple green salad with lemon vinaigrette adds a fresh contrast to balance the dish.
Get ready to impress your guests with these cheesy, buttery escargots—don’t forget the bread for the ultimate experience! 😍
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Deluxe gratinated snails
- 2 cans 115g snails size 36-42
- 2 tablespoons butter
- 2 shallots, finely chopped
- 100g shiitake mushrooms, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons white wine
- 1 cup mozzarella cheese, grated
- 1 cup gruyère cheese, grated
- Salt and ground pepper
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Preparation
- Preheat the oven at broil. Rince the snails well and set aside.
- In a medium pan at medium heat, melt butter then add shallots, mushrooms and garlic. Cook for 3-4 minutes while stirring.
- Add the snails and white wine then stir. Cook for 2-3 minutes while stirring until wine is evaporated. Season with salt and pepper.
- Remove from heat and split in 4 snails baking dish. Cover with cheese and place on a cooking tray. Cook in the oven for a couple of minutes only, until cheese is golden on top!
Yes, it’s important to rinse them well under cold water to remove any excess preservatives and obtain a purer flavor.
Of course! Vegetable stock or a little lemon juice mixed with water can do the trick, but white wine adds a unique depth of flavor.
Yes! Prepare the filling the day before, store it in the fridge, then scrape it off just before serving for a perfect result.
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