Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: all features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Escargots à la provençale
Escargots à la provençale

Escargots à la provençale

Preparation 20 min
Cooking time 40 min
Servings 4

Ingredients

  • 250 g (1/2 lb) butter, softened
  • Juice of 1 lemon
  • Ground black pepper
  • 5 to 8 garlic cloves, crushed and chopped
  • 1 shallot, finely chopped
  • 1/2 bunch of parsley, finely chopped
  • 24 large snails
  • 24 snail shells or 4 escargot dishes

Preparation

Preparation of the provençal butter:

  1. In a bowl (or in a food processor), combine the butter, lemon juice and pepper. Mix together well.
  2. Add the garlic cloves and shallot. Mix well.
  3. Add the chopped parsley and mix again.
  4. Preserve: In rolls or in a sealed container.

Preparation of the snails:

  1. Preheat the oven to 200°C (400°F)
  2. Rinse and drain the snails.
  3. Place a bit of the butter in the bottom of each shell or in each section of the escargot dish. Add snails and cover with more butter.
  4. Cook for 10 to 12 minutes until the butter turns golden brown.
  5. Serve.

Note:

If using shells, make sure they are very clean.


Tips:

The snails may be prepared in advance and placed in the refrigerator or freezer. Add a special touch and flavour the provençal butter with a drop of Pernod or Ricard.

Availability in stores