Buy the snails in a tin or a jar, or as shown in the picture, fresh
ones in the shell.
Crush the peeled garlic cloves. Cut the shallots into a very fine
brunoise. Chop the parsley.
Mix the butter at room temperature with all ingredients and fill
the shells.
Put 10 minutes in an oven preheated to 185°C until the butter
is bubbling. Serve with French bread.
escargots in garlic butter
shallot
parsley
salt & pepper
Buy the snails in a tin or a jar, or as shown in
the picture, fresh ones in the shell.
Crush the peeled garlic cloves. Cut the shallots
into a very fine brunoise. Chop the parsley.
Mix the butter at room temperature with all
ingredients and fill the shells.
Put 10 minutes in an oven preheated to 185°C
until the butter is bubbling. Serve with French
bread.
escargots
in garlic butter
shallot
parsley
salt & pepper
