3/4 stick (6 Tbsp) 75 g butter
1 tablespoon very finely chopped onion
2 garlic cloves, crushed
1 tablespoon chopped parsley
squeeze of lemon juice
salt
pepper
1 can escargots with shells (20 to 24 snails)
1 tablespoon very finely chopped onion
2 garlic cloves, crushed
1 tablespoon chopped parsley
squeeze of lemon juice
salt
pepper
1 can escargots with shells (20 to 24 snails)
method
1. Mash the butter with the onion, garlic, parsley, lemon juice, salt and pepper.
2. Drain the snails and press one into each shell.
3. Fill all the space in the shell with the garlic butter, pressing it well in.
4. Arrange the shells in a baking dish, or snail dishes, so they will not fall over and bake in a preheated hot oven 220 C (425 F) Gas Mark 7 for 10 minutes.
5. Serve hot with crusty bread.
2. Drain the snails and press one into each shell.
3. Fill all the space in the shell with the garlic butter, pressing it well in.
4. Arrange the shells in a baking dish, or snail dishes, so they will not fall over and bake in a preheated hot oven 220 C (425 F) Gas Mark 7 for 10 minutes.
5. Serve hot with crusty bread.
serving amount
serves 3 - 4
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