Buy the snails in a tin or a jar, or as shown in the picture, fresh ones in the shell. Crush the peeled garlic cloves. Cut the shallots into a very fine brunoise. Chop the parsley. Mix the butter at room temperature with all ingredients and fill the shells. Put 10 minutes in an oven preheated to 185°C until the butter is bubbling. Serve with French bread.

escargots in garlic butter

ingredients - info snails (escargots) butter garlic
escargots in garlic butter
shallot parsley salt & pepper
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
ingredients - info snails (escargots) butter garlic
Buy the snails in a tin or a jar, or as shown in the picture, fresh ones in the shell. Crush the peeled garlic cloves. Cut the shallots into a very fine brunoise. Chop the parsley. Mix the butter at room temperature with all ingredients and fill the shells. Put 10 minutes in an oven preheated to 185°C until the butter is bubbling. Serve with French bread.
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escargots

in garlic butter

Directions Ingredients
shallot parsley salt & pepper
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion