Escargot ( Snails )
Serves 4
Ingredients
Method
1 Garlic Clove
¼ tsp. Salt (Table)
110 g. Butter (Soft)
1 Shallot (Finely Diced)
1 tbsp. Parsley (Chopped)
¼ tsp. Pepper (Black, Cracked)
15 ml. White Wine (Dry)
225 g. Snails (7-8 ounce Tin )
400 g. Salt (Kosher)
1 French Stick
You will need 12-16 snail shells which have been washed and cleaned for this recipe to cook the snails in.
Preheat the oven to 425ºF / 220ºC
Bruise the garlic clove and mash with the salt to create a paste.
With an electric mixer combine the butter, shallot, garlic, parsley, remaining table salt and pepper in a bowl, then beat in the wine until well combined.
Push some garlic butter into each snail shell then add a snail and then top with the remaining garlic butter.
In a shallow baking dish, spread the kosher salt into a layer on the bottom and nestle the snail shells butter side up into the salt.
Bake the snails for 4-6 minutes until the butter is melting and sizzling. Serve immediately with some fresh french bread.