Escargots with Garlic and Herb Butter

    (2)

    The perfect starter for any formal dinner party. Snails are baked in a simple, yet delicious garlic and herb butter. Serve in shells or snail dishes. Enjoy with thinly sliced toast.


    5 people made this

    Ingredients
    Serves: 6 

    • 1-2 garlic cloves, finely chopped
    • 1 shallot, finely chopped
    • 120g finely chopped parsley
    • 350g butter, softened
    • salt and pepper to taste
    • 6 dozen tinned snails (escargots), drained
    • 6 dozen snail shells (optional)

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 160 C / Gas 2 1/2.
    2. Bring a saucepan of water to the boil. Add the snails. Set aside for a few minutes. This will help take any metallic taste away. Drain.
    3. In a small bowl, combine butter, garlic, parsley and shallots. Season with salt and pepper, then mix until smooth.
    4. Stuff each shell with a small knob of herb butter and a snail. Repeat. Position the shells in a dish/tin so they do not spill whilst cooking.
    5. Bake for about 10 minutes or until the butter starts bubbling.

    Ingredients

    Tinned snails can be purchased in speciality shops or online.

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