Snails with Garlic Butter and white wine

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

6 min
Ready in

36 min

Difficulty
Price

Recipe
Comments (0)

The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake./ If you don't have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter.

Recipe's Ingredients

1 stick unsalted butter, softened
3 8 teaspoons table salt
1 small garlic clove
1^½ teaspoons finely minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley

¼ teaspoons black pepper
12 to 16 snails (from a 7- to 8- oz can)
1 tablespoon dry white wine
12 to 16 sterilized escargot shells
500 g kosher salt

Recipe preparation steps
1

Put oven rack in middle position and preheat oven to 450°F.
2

Using a heavy knife, mince and mash garlic to a paste with 1 eight teaspoon table salt.
3

Beat together butter, shallot, garlic paste, parsley, remaining quarter teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well.
4

Beat in wine until combined well.
5

Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
6

Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
7

Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately with French bread.
Ready !