Halina's Escargot (France)

Recipe by lazy gourmet
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (7 ounce) cans snails, rinsed under very hot water and drained
  • 12
    cup butter
  • 4 -6
    garlic cloves, minced
  • 1
    bunch parsley, chopped
  • 12
  • 1
    tablespoon whipping cream
  • 2
    tablespoons butter
  • 12
    cup seasoned breadcrumbs
  • salt and pepper, to taste
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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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