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

  1. 1
    Combine softened butter, parsley, green onion, garlic, salt, pepper, and Pernod, if desired, in a large mixing bowl; blend well.
  2. 2
    Combine 1/2 cup breadcrumbs and wine; add to butter mixture, mixing well.
  3. 3
    Fill shells half full with seasoned butter. Place snails in shells. Pack remainder of each shell with seasoned butter. Sprinkle with breadcrumbs.
  4. 4
    Place 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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