Snails in their shells with garlic and herb butter

Name: Snails in their shells with garlic and herb butter (Coquilles d’escargots au beurre à l’ail et fines herbes)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Serves: 4
Cuisine: French
Ingredients: 24 large Bourgogne snails (or 24 large ready-prepared Bourgogne snails and their empty shells); 25 g (1 oz) fine mixed herbs (parsley, tarragon, chervil and chives); 300 g (10 oz) unsalted butter; 85 g (3 oz) fresh breadcrumbs; salt and freshly ground black pepper; 1 shallot, finely diced; 50 g (2 oz) fresh parsley, finely chopped; 6 garlic cloves, crushed and chopped

Coquilles d’escargots au beurre à l’ail et fines herbes

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

New Bistro

By Fran Warde

Published 2009

About

If you buy live snails, they need to be purged before use. Place them in a large bowl with 1 tablespoon of salt and 3 tablespoons of vinegar. Stir well, cover with a lid with a weight on top and soak for 3 hours, stirring occasionally. After this time, wash the snails well in cold water, rinsing thre

Ingredients

Europe
France
Starter
Pescatarian
Mediterranean
Paris

Ingredients

Method