Les escargots persillés

Les escargots persillés involves baking snails with garlic, parsley, and butter in their shells.

Ingredients

IngredientQty.Unit
Snails (cooked and cleaned, preferably in shells)500Grams
Butter (unsalted, softened)150Grams
Garlic (minced)4Clove
Parsley (fresh, finely chopped)1Bunch
Shallots (finely chopped)2Count
White Wine (dry)100Milliliters
Salt (to taste)1Tsp
Black Pepper (freshly ground)0.5Tsp
Breadcrumbs (fine)50Grams

Instructions

  1. Preheat the oven to 200 degrees Celsius.
  2. In a bowl, combine softened butter, minced garlic, chopped parsley, chopped shallots, salt, and pepper. Mix well to form a smooth paste.
  3. Place a small amount of the butter mixture into each snail shell, add a snail, and then fill the rest of the shell with more butter mixture.
  4. Arrange the filled snail shells in a baking dish, open side up.
  5. Pour the white wine into the baking dish around the snails.
  6. Sprinkle breadcrumbs evenly over the top of the snails.
  7. Bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and the breadcrumbs are golden brown.
  8. Serve immediately while hot.

Prep

  • Thaw snails if frozen

Kitchen equipment

Snail ShellsBaking Dish