Ingredients
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For the Snails
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24 Snailsequivalent of one small tin of snails in brine
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2 twigs thyme
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1 bay leaves
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1Liter water
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2 teaspoons vegetable stockPowder stock or equivalent in stock cubes
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For the garlic butter
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100 grams butterunsalted (butter has to be soft)
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20 grams Shallots
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10 grams garliccrushed or finely chopped
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20 grams parsleyfinely chopped (curly or flat leaves parsley)
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1 teaspoon salt
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0.5 teaspoon pepperwhite or black pepper (in powder)
Directions
The Escargot recipe in garlic butter is a classic French appetizer that can be easily made at home. if you are looking to impress your friends with an exotic starter, then this dish is perfect for you. in order to complete that recipe you will need to buy the snails as well as a pack of snail shells.
Steps
1
Done
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prepare the garlic and herbs and preheat your oven- Peel the shallots and garlic and wash the parsley and leave your butter a room temperature until soft. |
2
Done
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Mixed the garlic and herb mix with the soft butter- In a large enough mixing bowl add the butter and the garlic and herbs mix. |
3
Done
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Blanch the snails- In a medium size sauce pan, pour 1 liter of water and add, half a vegetable cube stock, 2 twigs of thyme and 1 bay leaf. then bring the water to the boil. |
4
Done
|
Reconstruct the EscargotsTime to build up those escargot together. follow then this process: |
5
Done
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Cook and serve- Just before serving prepare your dishe(s) and arrange the snails then way you like (a typical serve would be 5 to 6 escargots per person). |