AKA Snails in Garlic Butter 15-minute prep 10 minute cooking time Serves 4 For the garlic…
Escargot Gratin
10-minute prep
20 minute cooking time
Serves 4
100 g Jersey Butter (soft)
2 tablespoon Finely chopped Fresh flat-leaf parsley
2 Minced Garlic Clove
2 Minced Shallot
Pich of Salt
Pinch of Fresh Ground Pepper
150g Gruyere Cheese (grated)
Splash White wine (optional)
Preheat oven to 200 Celcius
Soften butter, garlic and shallot, a pinch of salt and pepper in a frying pan.
Add your white wine and continue to cook for a few minutes
Drain the snails well from your 90-minute stock.
Insert the snails into your sterilised shells or simply add your snails to the butter mix, pour into an ovenproof dish.
Sprinkle with cheese and bake until bubbling, and enjoy with fresh crusty bread.
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