Escargots gratinéed with garlic butter
Snails, placed back in their shells, topped with garlic butter and then baked for a few minutes: a fragrant appetizer, served with toast.
The garlic butter melts gently around the snails, infusing each shell with its aroma. This simple recipe can be prepared in just a few minutes and is best served hot.
Ingredients and directions
- Prep time15 min
- Cook time7 min
- Total22 min
- DifficultyEasy
- Cooking methodfour
Ingredients
people
- $1.16
- $0.53
Directions
- Remove the snails from their shells, drain them, and then return them to their shells. ≈ 2 min
- Mince the garlic and mix it with the softened butter until you have a smooth paste. ≈ 4 min
- Spread a little butter mixed with garlic over each scallop. ≈ 3 min
- Bake the shells for 5 to 7 minutes.
- Serve immediately with toasted bread.
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