You are here

Ryan's Escargot Recipe

ryanakarcher's picture
Earthy buttery snails baked in their shells with parmesan cheese.
Ingredients
  Canned escargot snails 14 Ounce
  Butter 1⁄2 Cup (8 tbs), softened
  Shallot 1 , minced
  Garlic clove 4 , minced
  Salt 1 Teaspoon
  Clove 4 , crushed
  Lemon juice 1 Tablespoon
  Herb de provence 1⁄2 Teaspoon
Directions

GETTING READY
1. In a bowl, place butter, shallot, garlic, clove, herbs de provence, lemon juice, and salt, combine well. Refrigerate until the mixture turns semi-firm.
2. Wash the snails and soak in white wine for about 15 minutes.
3. Pre-heat the oven to 400F.

MAKING
4. In a shell, stuff 1/2 teaspoon of butter and a snail. Repeat the process for all snail shells.
5. In a baking tray, arrange the shells with the opening facing upward. Sprinkle parmesan cheese.
6. Bake at 400F for 10 to 12 minutes.

SERVING
7. In a plate, place some orange slices, arrange the snail shells on sides and serve.

Things You Will Need
Snail shells - 20

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Interest: 
Holiday, Easy
Ingredient: 
Snail
Restriction: 
Low Carb, Low Sugar
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
If you are an adventurous eater, then you are simple going to love this recipe video. Ryan karcher shows you how to cook escargot or garden snails in a butter sauce and topped with Parmesan cheese. This buttery, rich appetizer tastes best when prepared with 'garden-fresh' escargots.

Rate It

Your rating: None
3.56
Average: 3.6 (5 votes)

1 Comment

Anonymous's picture
Thanks for delicious appetizer recipe. Looks very yummy, will try very soon.