Snails in Garlic Butter
In almost any French restaurant, you will see Snails in Garlic Butter on the menu. Give your next party the ultimate French appetizer.
Servings: 4
Ingredients
- 24 large canned snails, rinsed and drained
- 1 medium shallot, sliced
- 0.25 pound unsalted butter cut in cubes
- 8 large garlic cloves
- 1 small parsley bunch, about 1 cup
- 12 large basil leaves
- Salt and freshly ground pepper
Instructions
- In a pan on medium heat, melt 1 ounce of butter and sweat the shallots and snails for 3 to 4 minutes. Season with salt and pepper, stir and store in a bowl. In the small bowl of a food processor, chop the garlic, parsley and basil leaves.
- Add the cubed butter, salt, and pepper until the butter is soft and the ingredients are thoroughly combined. Arrange the sautéed snails in individual ovenproof serving dishes; cover each dish with a generous tablespoon of garlic butter. Before baking, sprinkle a teaspoon of breadcrumbs on top of the snails.
- Bake in a 400°F oven for 10 to 15 minutes, until the butter, begins to bubble and brown. Serve with a crusty French baguette for sopping up the sauce.
Notes
Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the U.S. Learn more about snails: Snails can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white and is from 1 to 2 inches in diameter. The best-known escargots are from Burgundy.
