A delightful twist on the classic escargots recipe, featuring a rich garlic butter and a cheesy gratin topping.
Rinse the escargots under cold water and drain them well.
Rinsing removes any residual brine from the canned escargots, enhancing their flavor.
In a saucepan, combine the escargots, bay leaf, and consommé. Bring to a simmer and cook uncovered for 40 minutes.
Simmering infuses the escargots with the aromatic flavors of the bay leaf and consommé.
Drain the escargots and set them aside.
Ensure the escargots are well-drained to avoid excess liquid in the final dish.
Melt the butter in a small pan and add the minced garlic. Cook gently until fragrant, then remove from heat.
Cooking the garlic gently prevents it from burning and turning bitter.
Toss the escargots in the garlic butter and let them rest for 2 hours at room temperature.
Allowing the escargots to marinate enhances their flavor profile.
Preheat the broiler. Place the escargots in the wells of an escargot dish and spoon the garlic butter over them.
Ensure each escargot is well-coated with garlic butter for maximum flavor.
Sprinkle the grated cheeses evenly over the escargots.
Mixing the cheeses creates a more complex and satisfying flavor.
Place the dish under the broiler and cook until the cheese is melted and golden, about 5 minutes.
Keep a close eye on the broiler to prevent the cheese from burning.
Serve the escargots hot with crusty bread for dipping.
Serving with bread allows you to enjoy every bit of the delicious garlic butter.
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