Escargot
Escargot has been part of French cuisine since Roman times, with Burgundy in particular famous for its garlic-butter preparation of the dish.
Snails cooked in their shells with garlic and parsley butter, then baked until sizzling — a distinctly French delicacy enjoyed as a starter.
Ingredients
Method
Mix softened butter with garlic, parsley and shallot until well combined.
Place a snail into each shell and pack generously with the garlic butter.
Arrange shells in a snail dish or on a bed of rock salt to keep upright.
Bake at 200C for 8-10 minutes until the butter is bubbling. Serve immediately with bread.
Rock salt on the baking tray keeps the shells stable so the butter doesn't spill out during cooking.
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