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Escargots

Italian.Chef's picture
Ingredients
  Snails and snail shells 12
  Butter 12 Tablespoon, softened
  Finely chopped shallots/Scallions 2
  Finely chopped garlic 1 Clove (5 gm)
  Finely chopped parsley 1 Tablespoon
  White wine/Pernod 2 Tablespoon
  Fine bread crumbs 1⁄4 Cup (4 tbs)
Directions

Combine the softened butter with the scallions, garlic and parsley.
Put a little of the mixture in each snail shell.
Slip a snail into each shell.
Seal the opening with the remaining butter.
Add one tablespoon of wine to each dish and scatter the bread crumbs over the snails.
Bake in a preheated oven for four minutes.
Then place under the broiler for two minutes until the crumbs are lightly browned.
This recipe can be doubled and frozen before cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood

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