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Escargots with parsley and pesto

February 19, 2012

Not a typical Saturday night this weekend. Our rec soccer league rented PEI’s indoor soccer facility–where the real teams play!–and so I was out until 10 pm. Not only did Teresa not complain, but she actually waited for me to come home to have her dinner. It being late, we went with light, simple and easy. But as we were watching Julie & Julia on tv, it had to be at least a little exciting.

We had some escargots in the fridge from last weekend. Just from a tin, but we saved these shells from the time we bought some already prepared, product of France which was rather exciting.

All I did was melt some butter, mix in some pesto from a jar, chopped parsley, garlic, salt and pepper, and then throw that in the freezer for a few minutes so it starts to solidify.

Grabbed whatever mushrooms we had in the fridge and removed (and saved, I’m rather frugal) the stems. Added the escargots, each topped with a solid glob of the butter mixture, lined up the mushrooms and shells in a baking dish and threw it all in a 350 degree for about 12 minutes (until the mushrooms are cooked).

Thinking about it now, some fresh lemon in the butter would have been a nice touch, and just a little parmesan on top would have been good as well. Next time. I’m sure we’ll be having these again sometime soon.


From → Recipes

  1. Kerry,
    I’m inspired to give your recipe a try!
    Carrie St. Jean

  2. Sorry there aren’t any quantities. I tend to just eye things up.
    I would definitely add the lemon. It would give it some nice zip.

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