LES ESCARGOTS

A Classic French Snail Recipe…

Try something different this February – perfect for couples this Valentine’s Day!

Ingredients

• Large snails 1 can

• Snails shells 4 Dozen

• Salted Butter 400g

• Chopped Parsley 3 tablespoons

• Bread crumbles 30g

• Garlic cloves 4 each

• Table salt 2 pinch

• White ground pepper 1 pinch

Method

•  Finely chop the garlic and parsley.

• Combine the butter; parsley, garlic and salt, then “seal” the shell with butter mixture.

• Rinse snails, drain them and place a snail in each Snail shell. Add a snail.

• Fill the remaining space with garlic butter mix

• Place shells in escargot pan.

• Sprinkle shells lightly with breadcrumbs and bake in a preheat oven at 200C for 10 minutes.

• Serve immediately with fresh French bread (to soak up the butter).

• This may be prepared several hours in advance, before heating. Cover lightly with plastic wrap; place in refrigerator.

You can buy online the can of snails, snails Shells, and Escargot pan. They can be found on www.confitdirect.co.uk