If you’re celebrating something special, Escargots in Brandy Cream Sauce is ready to impress!
Whether it’s New Year’s, Valentine’s Day, a Birthday celebration or an Anniversary, this hors d’oeuvres course is the perfect choice.
It’s elegantly presented in shell pasta, and rich & decadent in nature. Anyone who loves escargots, will go wild for this appetizer!
Escargots in Brandy Cream Sauce:
In this recipe, I used St. Remy VSOP Brandy, for a beautifully flavored sauce, accompanying the perfectly cooked escargots.
Find St. Remy VSOP Brandy online:
Type: Hors d’Oeuvres Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2 servings
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
Ingredients:
- water – for boiling pasta
- 1/2 tsp sea salt – for boiling pasta
- 1 bay leaf
12 – 14 large pasta shells – or snail shells- 3 tbsp olive oil
- 1 – 2 tbsp butter
- 1/2 – 1 shallot – finely minced
- 1 clove garlic – finely minced
- 1 can escargots
- 1/4 cup brandy
- 1 cup chicken stock
- 1/2 cup cream
- freshly cracked black pepper – to taste
- 1 – 2 tbsp fresh parsley – finely minced
Instructions:
- Prepare a medium-sized sauce pan with water, sea salt & bay leaf, to boil.
- Prepare a large frying pan, on the stove top, on a medium high heat, with 2 tbsp olive oil.
- Finely mince shallot, and add to frying pan with 1 tbsp butter, to sautée, until softened, turning down to a medium heat.
- Finely mince clove of garlic, add to frying pan & sautée briefly, until softened.
- Once water in boiling, add large pasta shells, bring back up to a boil & turn down to a simmer. Cook until on the firmer side of being al dente in texture.
- In the meantime, rinse escargots under cool water, in a colander.
- Once shallot & garlic are softened, add brandy to pan & reduce by half.
- Add chicken stock to frying pan, and simmer, reducing volume by half.
- Once pasta shells are al dente, drain & reserve for serving, coating with some olive oil, to keep from sticking.
Once stock is reduced, add escargots to frying pan. Let escargots simmer in frying pan, stirring to coat & combine.- Add freshly cracked pepper to frying pan, to your own taste.
- Finely mince a handful of fresh parsley – half for the sauce, half for garnish. Add half to the sauce & stir to combine.
Remove pan from the heat, and add cream, stirring to combine.- Arrange shells on serving plates, with opening up. Fill pasta shells with escargots & drizzle with sauce.
- Garnish with parsley & serve hot.
Absolutely delectable, this dish could be served as a small entrée, as it comes complete with pasta & sauce.
Although the classic escargots served with garlic, butter & lemon is amazing, serving them in brandy cream sauce kicks things up to another level, and is an alternative that will not leave you wanton.
If you’re looking for something special to serve up for you festivities, try out this recipe for Escargots in Brandy Cream Sauce!
#escargots #horsdoeuvres #valentinesday
Playlist: Escargots Recipes + Reviews
Playlist: Brandy Recipes + Reviews
Playlist: Sauces, Marinades, Gravies, Dips & Spreads
Playlist: Appetizers, Snacks + Hors d'Oeuvres
Playlist: French Recipes + Reviews
Playlist: New Year's Eve & Day Recipes
Playlist: Valentine's Day Recipes + Reviews
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