Directions
Escargot is a classic French delicacy that will impress you with its rich flavors of garlic, butter and parsley.
This recipe is perfect for impressing your guests with something unique and elegant!
Ingredients for 2 servings
16 snail shells
8 tablespoons salted butter
4 cloves of garlic
2 tablespoons onion (optional)
2 tablespoons fresh parsley (chopped)
1 tablespoon oregano (fresh)
1 tablespoon basil (fresh)
salt and pepper to taste
Preparation of Snails
If you are using canned snails, drain them thoroughly. Rinse them under cold running water to remove the brine and excess salt. If you are using pre-cooked frozen snails, this step is not necessary.
Preparation of Aromatics
Finely chop the onion and garlic. Chop the parsley, basil, and oregano finely until they have a powder-like texture.
Preparation of Butter
In a mixing bowl, add the softened butter at room temperature. Add the chopped onion, garlic, parsley, basil, oregano, salt, and pepper to taste. Mix all the ingredients until they combine into a compact mixture. Use a rubber spatula or mix with a mixer. Fill a piping bag with this mixture for easier filling of the snails.
Filling the Shells
With a small spoon for snails, place one snail at the bottom of each shell. Then, completely fill the shell to the top with the butter mixture. Arrange the escargots in a small deep dish so that they touch each other. The opening should be facing upwards to prevent the butter from spilling out when it melts.
Baking
Preheat the oven to 200 degrees Celsius. Bake the snails for about 10-12 minutes. When they start to smell and turn golden brown around the edges, they are ready.
Serving
Serve them with a piece of warm baguette. Pour out the butter and snail from the shell and enjoy the flavor.
