Escargot à la Provençale

Ingredients

• 24 live snails 24 live snails
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 46g (total), 29g (saturated)
• Carbohydrates: 1g (total), 0g (sugars)
• Protein: 2g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, thyme, chives, and lemon juice. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Drain and rinse the live snails under cold water.
4. 4.
   In a large skillet, melt a small portion of the herb butter over medium heat. Add the snails and cook for 2-3 minutes, stirring occasionally.
5. 5.
   Remove the skillet from heat and season the snails with salt and pepper.
6. 6.
   Using a small fork or escargot tongs, carefully transfer each snail to an empty snail shell.
7. 7.
   Fill each shell with the herb butter mixture, ensuring that each snail is generously coated.
8. 8.
   Place the filled snail shells on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and the snails are heated through.
9. 9.
   Serve the Escargot à la Provençale immediately, accompanied by crusty bread to soak up the flavorful butter.

Treat your ingredients with care...

• Snails — Ensure that the live snails are thoroughly cleaned and rinsed before cooking. Remove any debris or dirt from the shells.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Butter — Soften the butter at room temperature before mixing it with the other ingredients to achieve a smooth and creamy consistency.
• Herbs — Use fresh herbs for the best flavor. Finely chop them to release their aromatic oils.
• Lemon juice — Squeeze fresh lemon juice for a bright and tangy element in the herb butter.

Tips & Tricks

• If live snails are not available, you can use canned or frozen snails as a substitute.
• For an extra burst of flavor, add a splash of white wine to the herb butter mixture.
• Serve the Escargot à la Provençale with a side of lemon wedges for a refreshing citrus twist.
• If you prefer a spicier version, add a pinch of red pepper flakes to the herb butter.
• To make the dish more visually appealing, sprinkle some additional chopped fresh herbs on top before serving.

Serving advice

Serve the Escargot à la Provençale as an appetizer or a main course. Arrange the filled snail shells on a platter and garnish with fresh herbs. Provide small forks or escargot tongs for easy extraction of the snails. Serve with warm crusty bread to mop up the delicious herb butter.

Presentation advice

For an elegant presentation, place the filled snail shells on individual escargot plates or a decorative serving tray. Arrange them in a circular pattern, with a small dish of sea salt in the center for dipping. Garnish with a sprig of fresh parsley or a lemon wedge for a pop of color.