Cooking Snails to Perfection: Garlic and Butter Recipe

Looking for a unique and flavorful dish to impress your guests? Look no further than garlic and butter roasted snails, also known as escargots. This classic French dish is surprisingly simple to prepare and yields delicious results every time. Whether you use the traditional method or add a little cheese for an extra touch of flavor, these snails are sure to become a favorite in your kitchen.

Ingredients for Garlic Butter Roasted Snails

Unsalted butter Parsley, finely chopped Chives, finely chopped Garlic, minced Dry white wine Salt and pepper Snails

Traditional Method: A Simple and Flavorful Preparation

For those who prefer a straightforward and classic approach, this method involves a straightforward cooked butter and snail combination. Here’s how to do it:

Begin by preparing the garlic butter sauce. Melt the unsalted butter in a small bowl. Add the finely chopped parsley, chives, and minced garlic. Season with salt and pepper to taste. Mix all the ingredients well to ensure they are evenly distributed throughout the butter. Clean your snails by removing the meat from their shells. Rinse them thoroughly under cold water. Ensure that any shells that are cracked or damaged are discarded. Place the snails back into their shells. Spoon the garlic butter mixture over the snails, filling them to the brim. Close the shells with toothpicks or plastic wrap to keep the butter inside. Alternatively, you can use kitchen twine to secure the shells shut. Bake the snails in a hot oven (around 180°C/350°F) for 5–6 minutes, or until the butter has melted and the mixture is about to bubble. Garnish with fresh parsley and enjoy with some crusty French bread to soak up all the delicious sauce.

Adding Asiago Cheese: A Flavorful Upgrade

If you want to take your snails to the next level, consider adding Asiago cheese to the recipe. Asiago is a rich and nutty cheese that melts beautifully and adds an extra layer of complexity to the dish. Here’s how to include it:

Follow the same steps as in the traditional method up until the baking step. Once the snails are filled with the garlic butter mixture and the shells are closed, place the skillet in the oven. Broil the skillet under the preheated broiler for another 2–3 minutes, or until the cheese is melted and bubbly. Be careful not to burn the cheese. Remove the skillet from the oven and let it cool for a minute. Garnish with fresh parsley and serve immediately with crusty French bread.

Conclusion and Tips

Cooking snails to perfection with garlic and butter is not only a delightful culinary experience but also a wonderful way to explore your passion for French cuisine. Whether you stick to the traditional method or experiment with the Asiago cheese addition, this dish is sure to become a favorite at your dinner table. Happy cooking!