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Snails With Garlic Butter

Western.Chefs's picture
Ingredients
  Escargots au natural 7 1⁄2 Ounce (About 215 Grams, Containing 24 Snails, With Shells)
  Escargots au naturel 7 1⁄2 Ounce (1 Tin Or 215 Grams, 24 Snails With Shell)
For the garlic butter
  Butter 6 Ounce (175 Grams)
  Garlic 3 Clove (15 gm)
  Parsley 3 Tablespoon, finely chopped
  Salt To Taste
  Pepper To Taste, milled
  Freshly ground pepper To Taste, milled
Directions

GETTING READY
1. Preheat oven to 400° F.
2. Drain the snails from the tin and wipe; keep aside.
3. In a small bowl, cream the butter until soft.
4. Crush the garlic cloves lightly and peel and puree with knife.
5. Add the pureed garlic, salt and butter; mix.
6. Add the parsley and a seasoning of pepper; mix well.
7. Using a knife, push a little of the garlic butter into each shell individually.
8. With the same knife, push a snail right into the shell and finally seal the entrance of the shell with more garlic butter.

MAKING
9. On each fireproof snail plates, place 6 shells.
10. Just before serving, place the snail plate in the hot oven for 4-5 minutes until the snails are hot and the butter is bubbling and beginning to brown.

SERVING
11. Serve immediately with hot French bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Holiday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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