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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:
- In a bowl (or in a food processor), combine the butter, lemon juice and pepper. Mix together well.
- Add the garlic cloves and shallot. Mix well.
- Add the chopped parsley and mix again.
- Preserve: In rolls or in a sealed container.
Preparation of the snails:
- Preheat the oven to 200°C (400°F)
- Rinse and drain the snails.
- 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.
- Cook for 10 to 12 minutes until the butter turns golden brown.
- 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.
