Burgundian snails with garlic-herb butter
Classic French escargots baked in shells with a rich garlic-herb butter made from six fresh herbs and semi-salted butter, served with crusty baguette.
What you need
How Maurice does it
- 1
Preheat the oven to 180°C (350°F).
- 2
Finely chop the parsley, tarragon, mint, chervil and chives. Set aside.
- 3
Peel and finely chop the shallots. Peel and finely chop the garlic cloves.
- 4
In a bowl, mix the soft semi-salted butter, the chopped herbs, shallots, garlic, salt and pepper. Stir and knead until everything is well combined.
- 5
Shape the herb butter into a ball (or two smaller balls).
- 6
Place the empty snail shells on a snail plate or in a baking dish and put one snail in each shell.
- 7
Fill each shell generously with the garlic-herb butter and press it in.
- 8
Bake for 10 minutes in the oven, until the butter is melted and bubbling and the herbs are lightly browned.
- 9
Remove from the oven and serve immediately with slices of crusty baguette for dipping in the garlic butter.
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