Escargots
14 ingredients
4 steps
Ingredients
- 2 cups butter or margarine, softened
- 1/4 cup coarsely chopped fresh parsley
- 2 tablespoons chopped green onion
- 1 1/2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Pernod (optional)
- 1/2 cup soft breadcrumbs
- 1/4 cup Chablis or other dry white wine
- 2 (7 1/2-ounce) cans snails, drained and rinsed
- 24 snail shells, rinsed and drained
- Additional soft breadcrumbs
- Rock salt (optional)
- Fresh parsley sprigs
Directions
-
1Combine softened butter, parsley, green onion, garlic, salt, pepper, and Pernod, if desired, in a large mixing bowl; blend well.
-
2Combine 1/2 cup breadcrumbs and wine; add to butter mixture, mixing well.
-
3Fill shells half full with seasoned butter. Place snails in shells. Pack remainder of each shell with seasoned butter. Sprinkle with breadcrumbs.
-
4Place shells in snail pans, or pour rock salt into a 13- x 9- x 2-inch baking dish to cover bottom (salt helps shells sit upright); arrange shells, open end up, on salt. Bake at 375° for 10 to 12 minutes. Garnish with parsley sprigs.
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