Escargots
337kcal1.1g protein36.6g fat3.2g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy · sometimes contains gluten, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (snails) · egg (snails) · peanut (snails) · tree nut (snails) · sesame (snails) · soy (snails) · shellfish (snails) · fish (snails)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 24 unit | prepared cooked snails |
| 180 g | butter (softened) |
| 5 clove | garlic (finely minced) |
| ½ cup | parsley (finely chopped) |
| 1 unit | shallot (finely minced) |
| ¾ tsp | salt |
| ½ tsp | black pepper |
Steps
- mix5 minbutter evenly fleckedMix the softened butter with garlic, parsley, shallot, salt and pepper until completely even. Large raw garlic pockets become harsh in the short bake, so mince it finely and distribute it thoroughly.
- prep8 mineach snail surrounded by butterPlace one prepared snail in each escargot-dish well or clean shell and pack the herb butter around and over it. The butter is both seasoning and cooking medium, so exposed dry snail surfaces toughen quickly.
- bake10 min220 C / 425 F, butter vigorously bubblingBake until the butter bubbles vigorously and the snails are heated through. Do not extend the bake simply to brown the butter deeply; the already-cooked snails become rubbery with prolonged heat.
- rest2 minstill bubbling but safe to carryLet the dish stand only long enough for violent bubbling to subside, then serve immediately with bread. The garlic-parsley butter remaining in the wells is part of the dish and should reach the table hot enough for dipping.