Creamy Garlic Escargot

Ingredients

• Servings: 4
• 4 sheets phyllo dough
• 4 teaspoons butter or margarine, melted
• 32 helix snails, without shells
• 4 egg yolks
• 1 tablespoon melted butter
• 2 tablespoons minced garlic
• 1 quart heavy whipping cream
• salt and pepper to taste

Recipe

Preparation Time: 50 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly spray a cupcake pan with non-stick cooking spray.
• place the phyllo dough on a flat surface and brush each sheet with the melted butter. layer the sheets on top of one another and cut the pile into fours. push each piece of dough into a cupcake pan, forming cups with the dough.
• bake the phyllo cups for 10 to 15 minutes, until golden.
• drain the snails and rinse them with running water until the liquid runs clear. in a small bowl, mix together the egg yolks and heavy cream.
• heat a saute pan, add 4 tablespoons of butter, the garlic and then the snails. saute for a couple of minutes and then add half of the heavy cream mixture. bring to a boil and season with the salt and pepper. the sauce will thicken while cooling.
• remove the phyllo cups from the muffin tins. place a phyllo cup on a plate or bowl and put 8 escargot in the cup and flowing out of the cup. pour the sauce in the cup over the escargot.