Garlic Snails (escargot À L'ail)
Garlic snails, also known as Escargot à l'Ail, are a classic French dish that is both elegant and delicious. This recipe combines tender snails with a flavorful garlic butter sauce, creating a truly indulgent appetizer or main course.
Ingredients
- 24 canned snails, drained
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Baguette slices, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and pepper.
- Place a small amount of the garlic butter mixture into each snail shell, then add a snail to each shell.
- Place the filled snail shells in a snail dish or on a baking sheet, and bake for 10 minutes, or until the butter is bubbling.
- Serve the garlic snails hot, with baguette slices for dipping into 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
- 250 per serving
- Protein
- 15g
- Fat
- 20g
- Carbohydrates
- 5g
Supplies
Snail dish Baking sheet
Tools
Oven Small bowl
Serving suggestions
Serve the garlic snails as an elegant appetizer at a dinner party, or as a luxurious main course with a side salad.
Tips & tricks
For an extra indulgent touch, sprinkle a little grated Parmesan cheese over the garlic snails before baking.
Cost
$20