Halina's Escargot (France)
- Reviews 4
Ready In: 35 mins
Serves: 4
Ingredients
- 2 (7 ounce) cans snails, rinsed under very hot water and drained
- 1⁄2 cup butter
- 4 -6 garlic cloves, minced
- 1 bunch parsley, chopped
- 1⁄2 cup white wine
- 1 tablespoon whipping cream
- 2 tablespoons butter
- 1⁄2 cup seasoned breadcrumbs
- salt and pepper, to taste
Directions
- Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
- Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
- Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.
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