This recipe is best with
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
Instructions
- 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.
