Escargot snails with butter and herbs
Votes: 10
Time: 45 min.
Complexity: average
Servings: 4-6
Complexity: average
Servings: 4-6
If you're looking to impress your friends with an exotic appetizer, this recipe is perfect. Escargot snails in butter with garlic and herbs is a classic French appetizer that's easy to make at home. Besides the amazing taste and unique presentation, the beauty of this appetizer is that you can leisurely fill the snail shells ahead of time and keep them in the refrigerator. Then, when your guests arrive, simply pop the dish of escargots in the oven for a few minutes. Escargots in butter are best served with toasted baguette or fresh tomato sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g escargot snails in shells
- 110 g of butter at room temperature
- 1 shallot, chopped
- 1 clove garlic, minced
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons freshly squeezed lemon juice
- To serve: toasted baguette slices or fresh tomato basil sauce
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Cooking the dish according to the recipe:
- Rinse the snails under warm water and pat the shells dry with a paper towel.
- In a small bowl, thoroughly combine the butter, shallot, garlic, parsley, and lemon juice using a teaspoon. Season the butter mixture lightly with salt and pepper, to taste.
- Once the butter filling is ready, begin spooning a little of the mixture into each snail shell. Fill them all, and if there's any filling left, distribute it evenly among the snails until you've used it all.
- Place the stuffed shells in the refrigerator and let them sit for about 20 minutes until the butter hardens. Meanwhile, preheat the oven to 175°C.
- Once the oil in the snail shells has hardened, remove them from the refrigerator and place them in an oven-safe pan. If possible, avoid placing the snails on a baking sheet, as you want them to cook in the oil for as long as possible. Bake the snails for a maximum of 15 minutes.
- Serve snails in their shells, on toasted baguette slices, or in fresh tomato sauce.
Author of the recipe - Jesse Brune is a chef, personal trainer, and lifestyle coach.
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