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    Nutrition Info . . .

    VitaminsA, B9, C, D
    MineralsNatrium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 shallot, finely chopped

    2. 1/4 cup chopped parsley

    3. 4 cloves garlic, minced

    4. 1/2 cup red wine

    5. 1 1/2 cups softened butter (12 ounces, or 3 sticks)

    6. 1 1/2 teaspoons salt

    7. 1/4 teaspoon freshly ground black pepper

    8. 48 cleaned snail shells

    9. 1 28-ounce can of escargots, drained, rinsed and patted dry

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 325ºF.

    2. In a bowl combine shallot, parsley, garlic, red wine, butter, salt and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.

    3. Yield : 48 snails, serving 8 as an appetizer


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