Escargot Garlic Butter Recipe

Name: Escargot Garlic Butter Recipe
Yield: 4 Servings
Ingredients: Snails: 24; thyme: 2 twigs; bay leaves: 1; water: 1Liter; vegetable stock: 2 teaspoons; butter: 100 grams; Shallots: 20 grams; garlic: 10 grams; parsley: 20 grams; salt: 1 teaspoon; pepper: 0.5 teaspoon

Features:

Cuisine:

French cuisine

Ingredients

For the Snails
24 Snails
equivalent of one small tin of snails in brine
2 twigs thyme
1 bay leaves
1Liter water
2 teaspoons vegetable stock
Powder stock or equivalent in stock cubes
For the garlic butter
100 grams butter
unsalted (butter has to be soft)
20 grams Shallots
10 grams garlic
crushed or finely chopped
20 grams parsley
finely chopped (curly or flat leaves parsley)
1 teaspoon salt
0.5 teaspoon pepper
white 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.

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Steps

1 Done	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. - Preheat you oven at 220C or 428F. - When you butter is soft enough set it aside. - Now using a food processor (or a knife) chop the shallots, garlic and parsley together finely, then reserve.
2 Done	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. - Mix the butter and herbs together vigorously with a rubber spatula until all the garlic and herbs are incorporated evenly in the butter. - when the butter is ready (as shown in the video) set it aside while you prepare the snails.
3 Done	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. - once the water boils, open your tin of snails, put the snail in a sieve and rinse them under cold water. - Add now the snails in the boiling water, reduce the heat to a simmer and let the snails simmer for 2 or 3 minutes maximum. - After 3 minutes scopp the sanils out of the water and reserve in a container or plate on the side until almost cold.
4 Done	Reconstruct the Escargots Time to build up those escargot together. first prepare your workspace making sure your bowl of soft butter your empty snail shells and your cooked snails are at arm reach. follow then this process: - Take one shell, fill it with a little bit of butter. - Then take one snails and put inside the shell over the butter (not too deep otherwise you won't be able to take it out) - Finally add more butter on top of the snail, until the shell is full. you can just repeat this process over and over until all the snails are done.
5 Done	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). - Cook your snails in oven for 10 minutes precisely (nothing more) - 10 minutes later take the dish with snails out and serve immediately

Comment
FCA

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

	For the Snails
	24 Snails equivalent of one small tin of snails in brine
	2 twigs thyme
	1 bay leaves
	1Liter water
	2 teaspoons vegetable stock Powder stock or equivalent in stock cubes
	For the garlic butter
	100 grams butter unsalted (butter has to be soft)
	20 grams Shallots
	10 grams garlic crushed or finely chopped
	20 grams parsley finely chopped (curly or flat leaves parsley)
	1 teaspoon salt
	0.5 teaspoon pepper white or black pepper (in powder)

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Ingredients

Escargot Garlic Butter Recipe

Ingredients

For the Snails

For the garlic butter

Directions

Steps

prepare the garlic and herbs and preheat your oven

Mixed the garlic and herb mix with the soft butter

Blanch the snails

Reconstruct the Escargots

Cook and serve

FCA

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