French Escargot Snails Recipe

How to Make Classic French Escargots Edible …

WEBMar 15, 2013 · Instructions. Heat an oven to 375°F. Drain the snails, if needed. Set the shells in an escargot plate, if you’re lucky enough to …

1. Heat an oven to 375°F. Drain the snails, if needed. Set the shells in an escargot plate, if you’re lucky enough to own such an item. For the rest of us, set them in a small baking dish or on a rimmed baking sheet. You don’t want it too much bigger than all the shells because you want the melted butter to sort of stay with the snails, or in an escargot dish with individual wells for each snail. If they tip over too much, consider laying down a thin layer of rock salt to nestle them in so they stay steady.
2. Peel and mince the garlic and the shallot. Mince the parsley. In a small bowl, mash the butter with the garlic, shallot, and parsley to form as smooth of a paste as you can (you can also do this in a food processor if you have a mini one). Add salt and pepper to taste (the amount of salt will depend on the salt level of your butter).
3. Put a small amount of the butter in each shell, stuff in a snail, and top it all off with as much butter as you can stuff in the shell. Rearrange the shells as needed to keep them steady and bake until the butter is melted and the snails are tender, about 15 minutes.

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Classic French Escargots How to Make Escargot with …

WEBMar 26, 2016 · Drain and allow to air dry for 10-20 minutes before cooking. Preheat oven to 400 degrees. Stuff each snail into a shell and then add …

1. In a small food processor, combine butter through white pepper and blend well. You can also mash by hand. You will have a beautiful green butter.
2. Rinse snails under cold water, drain well. If you do this day before serving, you can even soak them in white wine to add more flavor, but this is not necessary. Drain and allow to air dry for 10-20 minutes before cooking.
3. Preheat oven to 400 degrees.
4. Stuff each snail into a shell and then add softened butter mixture until it fills the whole shell. If you are going without puff pastry, Just put snails into your serving dish and spoon tablespoons of butter mixture over each one. Divide evenly among serving dishes.

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