It takes 15 minutes to make delectable escargots, and you don’t have to waste too much in prep time either.
This classic dish has a reputation of being a sensational starter, but it can also be enjoyed as a fantastic supper on a winter’s night at home.
The Maku Kitchen Life escargot dish allows for six snails at a time.
1 can snails (escargots)
150 g salted butter
4 garlic cloves, crushed
Fresh parsley, chopped
1 to 2 tsp lemon juice
Baguette or crusty country bread
Preheat the oven to 250 °C. Rinse the snails under cold water in a sieve. Make a compound butter by mixing the butter together with the garlic, parsley and lemon juice. Season with pepper.
Grate the parmesan. Place the snails in the holes of an escargot dish and top each one with the compound butter. Sprinkle a generous amount of parmesan over each morsel. Bake in the oven until it is a bubbly golden brown. Serve with a baguette or crusty country bread.