Escargot with Herb Butter and Parsley

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Escargot with Herb Butter and Parsley
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
28 fresh Snail
For the Sud
200 milliliters dry Burgundy wine
1 onion
1 carrot
1 bunch Soup vegetables (such as parsley, bay leaf, or thyme)
1 garlic
salt
peppers (freshly ground)
For the herb butter filling
125 grams butter
4 garlic
2 shallots
1 tablespoon ground almonds
½ bunch parsley
also
Sea salt
How healthy are the main ingredients?
almondparsleyonioncarrotgarlicsalt

Preparation steps

1.

Place the fresh snails in cold salt water, and let soak for one hour. Rinse thoroughly with warm water, then add to a pot with boiling water. Boil for 30 minutes, carefully remove from the shell, and remove the tail. Peel and dice the carrots. Peel, halve, and finely dice the onion. Rinse the herbs, and add with the carrots, onions, and other remaining ingredients to a pot. Add the snails and simmer for 3 hours, then remove from the heat, and let cool. Clean the shells well while the snails are cimmering. For the herb butter, peel the shallots and garlic, and mince finely. Rinse the parsley, dry, remove the leaves, and chop finely. Add the butter to a pot over low heat and soften, but don't let melt. Add the herbs, shallots, garlic, and almonds. Season with salt and pepper, transfer to a bowl, and chill in the refrigerator.

2.

Preheat the oven to 200°C (approximately 400°F). 

3.

Remove the snails from the cooking liquid. Fill each shell with 1 teaspoon of cooking liquid, one snail, and the herb butter, and close. Cook 7 snails at a time in the pan, open end up, on a bed of salt. Cook 5-7 minutes, until golden brown in the oven. Serve hot with white bread and wine. 

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