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.
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.
Escargot in Shell with Herb Butter
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
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
Coquilles (empty snail shells)
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.
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.
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!
Storage: Store in a dry place.
Shelf life: 4 years