Escargot Classic Style

1. 1

   Wash and drain the snails.

2. 2

   Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.

3. 3

   Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.

4. 4

   Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.

5. 5

   Remove from heat and put the snails in shells (if desired) or directly on plate.

6. 6

   Drizzle remaining sauce over them.

7. 7

   Serve with a good crusty bread for dipping up the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.