ESCARGOTS AU GRATIN |
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Escargot, a French word refers to edible snails. A special treat for snail lovers. Serves 2 |
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| 2 | Snail dishes to hold 6 snails each | 2 | |
| 1/2 lb. | Butter, softened | 227 g | |
| 2 tbsp | Fresh parsley, finely chopped | 25 mL | |
| 1 | Shallot, finely chopped | 1 | |
| 5 | Garlic clove, minced | 5 | |
| Juice of 1/4 lemon | |||
| 1 - 7 oz can (12 large) | Snails, rinsed well, drain and place on paper towel | 1 - 200g can (12 large) | |
| Parmesan cheese, grated | |||
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Preheat oven to Broil In a mixing bowl, mix together butter, parsley, shallot,garlic and lemon juice. Spoon 1/4 tsp [1 mL] of garlic butter mixture inside each slot of the snail dish. Place a snail in each slot, on top of the butter. Spoon about 1/2 tsp [2 mL] over each snail. Sprinkle the snails lightly with parmesan cheese. Bake the snails, in the middle of the oven, for 12 - 15 minutes or until the butter is bubbly.
Note: Some 7 oz cans of snails might have more than 12 snails. I have bought a can that had 16 snails. Just cut remaining number of snails in half and add a few to the slots. As the snails are already cooked the cooking time will vary.
. overcooking them will make them quite tough, so when the butter is bubbly the snails should be nice and hot. |
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