World Flavors Cookbook

Escargots au Beurre d'Ail

The classic Burgundian preparation — snails nestled in shells and baked in a fragrant garlic-herb butter.

Cuisine: France

Ingredients

• 24 large snails (canned, rinsed)
• 24 snail shells or baking dish
• 150g unsalted butter, softened
• 4 cloves garlic, minced
• 3 tbsp flat-leaf parsley, chopped
• 1 shallot, minced
• Salt, white pepper
• Crusty baguette to serve

Instructions

1. Mix butter with garlic, parsley, shallot, salt, and pepper.
2. Place a small piece of garlic butter in each shell.
3. Insert a snail, then top with more garlic butter.
4. Arrange in a snail dish or baking pan.
5. Bake at 220C for 10-12 minutes until butter is sizzling.
6. Serve immediately with crusty bread to mop up butter.