Snail Shells (Coquilles d'Escargot)

Preparation:

Clean the shells in boiling water and allow them to air dry.
Store in a dry place.
Take the snails out of the can.
Place under the hot water.
Drain and use at your convenience.

Serving Suggestion:

French Escargot Dish
Clean shells in boiling water then allow dry in air.
Fill with a butter mixture of garlic, parsley, and salt & pepper.
Add an escargot snail meat, top with garlic butter.

Recipe Suggestion:

Escargot in Shell with Herb Butter

Ingredients

Escargot:
36 Burgundy snails (out of shells)
4 ounces finely minced shallots
1 clove of garlic, finely chopped
3 tbsp butter
1 bunch fresh parsley, chopped

Butter:
1 pound butter
1 bunch of flat Italian parsley, chopped
¼ bunch tarragon
⅓ clove of garlic
2 tbsp fine sea salt
1 tsp black pepper, freshly ground

For Assembly:
Gratin dish
Coquilles (empty snail shells)

Directions

Escargot:
Rinse the snails. Slowly sauté the snails in butter in low heat together with the shallots and garlic for 10 minutes. Add more garlic or shallots to your liking, and finish it up by adding fresh parsley.
Butter:
Make sure the butter is in its soft form at room temperature. Prepare the parsley by removing the stems and washing. Peel and chop the garlic. With an electric blender, mix the ingredients until smooth. Season to taste.
Assembly:
Arrange coquilles (snail shells) in a gratin dish. Place 1 snail in each shell and cover with the butter mixture up to the brim. Bake in the oven for around 7 minutes (preheated to 350ºF ), or until the butter is bubbling. Serve it together with a nice bottle of Sauvignon Blanc, Riesling, or Chardonnay.
Serve and enjoy!