Escargot à la Provençale (Escargots à la Provençale)
Escargots à la Provençale, or Escargot à la Provençale, is a classic dish from Occitan cuisine that features tender snails cooked in a flavorful garlic and herb butter sauce.
Ingredients
- 24 live snails
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 4 slices of crusty bread
Instructions
- Rinse the live snails thoroughly under cold water to clean them.
- In a small bowl, mix together the butter, garlic, parsley, thyme, salt, and pepper to create the herb butter.
- Place the snails in their shells and top each with a generous amount of the herb butter mixture.
- Preheat the oven to 400°F (200°C).
- Arrange the snail shells on a baking sheet and bake for 10 minutes, or until the butter is sizzling and the snails are heated through.
- While the snails are baking, toast the slices of crusty bread.
- Serve the escargots à la Provençale with the toasted bread for dipping in the flavorful butter sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Fat
- 10g
- Carbohydrates
- 5g
Supplies
Baking sheet Small bowl
Tools
Oven Toaster
Serving suggestions
Serve the escargots à la Provençale as an elegant appetizer for a special occasion dinner.
Tips & tricks
For a richer flavor, consider adding a splash of white wine to the herb butter mixture before topping the snails.
Cost
$20