LOCATION: Recipes >> Shellfish >> Escargot 20
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Escargot 20
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SNAILS IN GARLIC BUTTER
1 can snails with shells
1/2 c. soft butter
2 or 3 cloves garlic, crushed
1 shallot, finely chopped
1 1/2 Tbsp. finely chopped parsley
1 Tbsp. lemon juice
3/4 tsp. salt
3/4 tsp. dried chervil leaves
1/8 tsp. nutmeg
Prepare several hours before serving. Wash snail shells and drain
well on paper towels. Drain snails and set aside. Combine butter
with remaining ingredients; mix well. Place a little butter mixture
in each shell. Push a snail into each shell; cover with more mixture.
Arrange filled shells carefully, open end up, in a flat baking
dish. Cover and refrigerate. To serve: Preheat oven to 400 degrees.
Bake snails in shells, uncovered, 8 to 10 minutes or until butter
is very bubbly. Serve immediately.
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