Escargots aux noix with Garlic Herb Butter

Ingredients

• 24 snails 24 snails
• 1 cup (120g) walnuts, chopped 1 cup (120g) walnuts, chopped
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Baguette, for serving Baguette, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 36g, 16g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, thyme leaves, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Place the snails in a baking dish or individual escargot dishes.
4. 4.
   Spoon a generous amount of the garlic herb butter over each snail, ensuring they are well coated.
5. 5.
   Sprinkle the chopped walnuts over the snails, pressing them gently into the butter.
6. 6.
   Bake in the preheated oven for 10-12 minutes, or until the butter is melted and bubbling.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.
8. 8.
   Serve the Escargots aux noix with slices of crusty baguette to soak up the flavorful garlic herb butter.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned and cooked according to package instructions before using them in the recipe.
• Walnuts — Toast the walnuts lightly in a dry skillet over medium heat for a few minutes to enhance their flavor before chopping and adding them to the dish.
• Garlic — Use fresh garlic cloves for the best flavor. Mince the garlic finely to distribute its flavor evenly throughout the dish.
• Butter — Make sure the butter is softened at room temperature before mixing it with the other ingredients to achieve a smooth and creamy garlic herb butter.
• Baguette — Choose a fresh and crusty baguette to serve alongside the Escargots aux noix. Slice it into thin pieces for easy dipping.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute. Just make sure to drain and rinse them thoroughly before using.
• For an extra burst of flavor, add a splash of white wine to the garlic herb butter mixture before spooning it over the snails.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the garlic herb butter.
• Serve the Escargots aux noix with a squeeze of fresh lemon juice for a tangy twist.
• If you're not a fan of walnuts, you can substitute them with toasted breadcrumbs for a different texture.

Serving advice

Serve the Escargots aux noix as an appetizer or a main course. Place the individual escargot dishes on a serving platter and garnish with fresh parsley leaves for an elegant presentation. Provide small forks or escargot tongs for easy extraction of the snails from their shells. Serve with warm slices of crusty baguette to enjoy the garlic herb butter.

Presentation advice

For an eye-catching presentation, arrange the escargot dishes in a circular pattern on a large plate. Place a small ramekin of extra garlic herb butter in the center for dipping the bread. Garnish the dish with a sprig of fresh thyme or a sprinkle of chopped walnuts for added visual appeal.