0
Print
0
Print

Escargot with Herbs and Butter

Escargot with Herbs and Butter
20 min.
Preparation
easy
Difficulty

Ingredients

for 24 pieces
1 can Snail (24 pieces)
24 Snail shells
1 bunch Parsley
1 bunch Chervil
4 sprigs Thyme
2 Shallots
2 Garlic cloves
125 grams soft Butter
Salt
freshly ground Pepper
2 tablespoons Lemon juice
125 grams stale White bread (finely crumbled)
print shopping list

Preparation steps

1

Soak snails and shells in water, rinse and drain and pat dry and push snails back into shell. 

2

Rinse parsley, chervil and thyme and shake dry and pluck leaves from stems and finely chop. Peel shallots and garlic and chop finely.

3

Mix butter until creamy and add herbs, shallots and garlic and season with salt, pepper and lemon juice.

4

Spread herb butter to fill opening of snail shells and sprinkle with bread crumbs. Place snail shell in baking dish with opening facing upwards and bake in hot oven until butter begins to foam slightly. Serve immediately.