Use Sabarot’s snail shells to serve escargot at French-themed dinner parties. This iconic dish is a much-loved French delicacy that is served in homes and restaurants across the country. Quick and easy to prepare, this dish is a real treat for adventurous eaters.
To make escargot at home, first rinse and drain your tinned snails. Then, combine butter with finely minced shallots, garlic, parsley, salt and pepper. Push one snail into each shell, followed by a generous amount of the fragrant butter. The snails are then baked in the oven until the butter has melted and the snails are hot but still tender. You can top them with breadcrumbs for added crunch, if desired.
Serve your snails with crusty bread and a glass of white Burgundy. You will need small forks to prize them out of the shells - it’s all part of the fun!
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