Escargots Snails In Garlic Butter - How To Cook Snails | All Time French Classics

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

escargots

💰Cheaper: mushrooms

Mushrooms provide a similar texture for a vegetarian option.

Discuss where to find snails, mentioning snail farms and prepared snails in brine available at supermarkets.

Show empty snail shells that can be bought separately.

Prepare garlic butter using a food processor: start with garlic and shallots, chop until fine, then add parsley and blend.

Incorporate soft butter into the garlic mixture, mixing until well blended.

Add a pinch of salt and a pinch of black pepper to the butter mixture and mix again.

Drain the snails from the can and rinse them in clear water.

Boil 1 liter of water with a vegetable stock cube, thyme, and a bay leaf until boiling.

Reduce heat to a simmer and add the snails, cooking for 2-3 minutes.

Remove the snails from the simmering water and let them rest at room temperature, then refrigerate to cool.

Preheat the oven to 220°C (approximately 428°F).

Prepare the snail shells by placing rock salt in a baking dish for stability.

Fill each shell with a bit of butter, add a snail, then top with more butter, ensuring the top is clean.

Place 4-5 filled shells in the baking dish and bake in the preheated oven for 10 minutes.

After baking, demonstrate how to eat the snails using a toothpick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens