France
Escargots with garlic-parsley butter
Ready-cooked canned snails baked in garlic, shallot and parsley butter.
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Method
3 clear steps
- 1
Preheat the oven to 205°C /400°F. Drain and rinse the ready-to-eat canned snails as directed on their package.
- 2
Mix the softened butter with shallot, garlic, parsley, salt and pepper.
- 3
Divide the snails among four oven-safe indented serving dishes and cover with the garlic butter. Bake for about 5–7 minutes, continuing according to the ready-cooked product instructions until hot throughout. Handle the dishes with oven mitts and serve with bread.
