Buttered Escargot with Garlic and Herbs
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 can Snail (24 pieces)
- 24 Snail shells
- 1 bunch parsley
- 1 bunch Chervil
- 4 sprigs thyme
- 2 shallots
- 2 garlic cloves
- 125 grams softened butter
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 125 grams day-old white bread (grated)
Preparation steps
1.
Drain the snails and place in the shells.
2.
Rinse the herbs, shake dry, pluck the leaves and finely chop. Peel the shallots and garlic and chop finely.
3.
Beat the butter until creamy, add the herbs, shallots and garlic, season with salt and pepper and add the lemon juice.
4.
Distribute the butter between the snail shells and sprinkle with breadcrumbs. Arrange the snails with the opening facing upwards on a snail dish and bake in a preheated oven at 350°F until the butter is foamy and the breadcrumbs are golden brown. Serve immediately.
