Fine dining at home is easy with this exquisite dish of escargot in herbed butter by Chef Michele!
Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2
INGREDIENTS:
- 1 no. Small garlic clove
- 1 stick (½ cup) Unsalted butter, softened
- 1½ tsp Finely minced shallot
- 1 tbsp Finely chopped fresh parsley
- 12 no. Snails
- French bread
- Squeeze of lemon
- Salt and pepper
- Special equipment
- 12 no. Sterilized escargot shell
DIRECTIONS:
- Put oven rack in middle position and preheat oven to 450°F.
- Mince garlic using garlic press.
- Beat together butter, shallot, garlic paste, parsley and season with salt and pepper in a small bowl with a sauce whisk until combined well.
- Divide half of garlic hear butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
- Bake snails for 4 to 6 minutes until butter is melted and sizzling. Serve immediately.