Step 1: You will need
- 9 canned snails, rinsed and drained
- 1 shallot, chopped
- 40 ml white wine
- 60 g butter, at room temperature
- 2 tbsp parsley, chopped
- 2 garlic cloves, minced
- 1 tbsp breadcrumbs
- 1 teaspoon
- 1 saucepan
- 2 bowls
- 1 spoon
- 1 oven-proof dish escargot dish
- 1 tray
- 9 snail shells
Step 2: Preheat the grill
Begin by turning on the grill section of your oven.
Step 3: Prepare the snails
Place the saucepan over a medium heat. Add a little butter, the snails and the shallots and allow them to warm through, giving them a little stir. Add the wine and bring it to a boil. Boil for a few minutes to allow the majority of the liquid to evaporate. When there is still a little of the liquid left, remove the pan from the heat and transfer it into a bowl.
Step 4: Prepare the garlic butter
Add the butter into a separate bowl. Follow with the garlic, parsley, salt and breadcrumbs. Mix them together well.
Step 5: Prepare for the oven
Push the snails back into their shells with your hands. Spoon a teaspoon of the garlic butter into the opening of each shell. Spread it evenly by using the back of your spoon. Make sure that the shells are facing butter side up, in preparation for grilling. Place them onto a baking tray.
Step 6: Grill and serve
Put the tray under the grill. Grill only for a few minutes until they are sizzling hot. Then serve them immediately as an exotic appetiser.