Servings: 4 servings
Calories: 380kcal
Ingredients
- 48 canned or jarred escargots (snails) drained
- 48 snail shells (or use ramekins if shells unavailable)
- 200 g unsalted butter (softened) garlic butter
- 4 large garlic cloves finely minced; garlic butter
- 4 shallots finely minced; garlic butter
- Large bunch flat-leaf parsley (leaves only), finely chopped garlic butter
- 1 tbsp dry white wine garlic butter
- Salt, white pepper garlic butter
- 1 pinch cayenne garlic butter
- Squeeze lemon juice garlic butter
Instructions
- Make garlic butter: beat softened butter until fluffy. Mix in garlic, shallots, parsley, white wine, cayenne, and lemon juice. Season generously.
- Refrigerate butter 30 minutes to firm slightly.
- Preheat oven to 220°C.
- Place a small plug of garlic butter (about ¼ tsp) in the bottom of each shell.
- Push one snail into each shell. Fill opening completely with garlic butter, smoothing the top.
- Place stuffed shells in snail dishes or on a baking sheet lined with crumpled foil to hold them upright.
- Bake 8–12 minutes until butter is sizzling and beginning to color. Serve immediately.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 18g | Fat: 32g
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