Burgundian Snails

Course:

Appetizer

Practical information

Prep time

5 min
Cooking

5 min
Difficulty

Pause

1 h
Ready in

1 h 10
Price

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Recipe
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In the traditional "escargot" (snail) recipe, the flavor of garlic and parsley predominate. I prefer using garlic oil and parsley cream to lighten the flavors.

Recipe's Ingredients

snails
butter

garlic
parsley

Recipe preparation steps
1

Place the snail at the bottom of its shell.
2

Fill the shell with snail butter, that is, whipped butter flavored with parsley and crushed garlic.
3

Refrigerate at least 1 hour for the butter to harden.
4

Before serving, put into the oven just long enough for the butter to start to sizzle. Remove from the oven and serve immediately.
Ready !