Les escargots persillés
Les escargots persillés involves baking snails with garlic, parsley, and butter in their shells.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Snails (cooked and cleaned, preferably in shells) | 500 | Grams |
| Butter (unsalted, softened) | 150 | Grams |
| Garlic (minced) | 4 | Clove |
| Parsley (fresh, finely chopped) | 1 | Bunch |
| Shallots (finely chopped) | 2 | Count |
| White Wine (dry) | 100 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Breadcrumbs (fine) | 50 | Grams |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a bowl, combine softened butter, minced garlic, chopped parsley, chopped shallots, salt, and pepper. Mix well to form a smooth paste.
- 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.
- Arrange the filled snail shells in a baking dish, open side up.
- Pour the white wine into the baking dish around the snails.
- Sprinkle breadcrumbs evenly over the top of the snails.
- Bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and the breadcrumbs are golden brown.
- Serve immediately while hot.
Prep
- Thaw snails if frozen
Kitchen equipment
Snail ShellsBaking Dish