Escargots Provencal Recipe
Escargots Provenqal is a tasty appetizer. Escargots Provenqal gets its taste from snails mixed in dry white wine and beef broth. Escargots Provenqal is loved by many across the world.
Ingredients
1 (7 ounce) can snails, drained and rinsed
1/2 cup Chablis or other dry white wine
1/2 cup canned beef broth
1/8 teaspoon pepper
Dash of ground nutmeg
13 snail shells, rinsed and drained
1/2 cup butter or margarine, softened
1 cup coarsely chopped fresh parsley
4 cloves garlic, cut in half
Rock salt (optional)
Fresh parsley sprigs (optional)
Directions
Combine first 5 ingredients; stir well.
Cover and chill at least 3 hours.
Drain; insert each marinated snail into a shell.
Combine butter, parsley, and garlic in container of a food processor or electric blender; process well.
Pack about 2 tea spoons butter mixture into each shell.
Place filled shells in a snail pan, or pour rock salt into an 8 inch square baking dish to cover bottom; arrange filled shells, open end up, on salt.
Bake at 400° for 15 minutes.
Garnish with parsley sprigs, if desired
Cover and chill at least 3 hours.
Drain; insert each marinated snail into a shell.
Combine butter, parsley, and garlic in container of a food processor or electric blender; process well.
Pack about 2 tea spoons butter mixture into each shell.
Place filled shells in a snail pan, or pour rock salt into an 8 inch square baking dish to cover bottom; arrange filled shells, open end up, on salt.
Bake at 400° for 15 minutes.
Garnish with parsley sprigs, if desired
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