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Snails in Garlic Butter

Servings:           4
Total Time:        20 mins
Cooking Time:  10 min
Pre-heat Oven to 230°C

Download this Recipe (.pdf)

Ingredients

For the Garlic Butter
100g soft butter
4 tsp finely chopped garlic

For the Snails
200g tin escargots (snails) in brine
4-6 thin slices fine wholewheat bread
salt, to taste

Method

For the Garlic Butter
In a bowl, mix the soft butter and chopped garlic together well.

For the Snails
Drain the snails.
Smother each with Garlic Butter and place in the slots of 4 dimpled plates (called escargotières).
Dab any remaining Garlic Butter in the centre of each dimpled plate and bake them in the hot oven for 7-10 mins.

In the meanwhile, trim the crusts from the slices of bread & cut each into 4 triangles.
Place the bread triangles equally on the sides of 4 dinner plates.

Once the snails have cooked, remove from the oven and place the dimpled plates on the dinner plates together with a snail fork.
Sprinkle with a little salt & serve while hot.

Banting/LCHF
Serve Banting Buttermilk Seed Loaf instead of wholewheat bread.

Variation

Top the snails with 80g grated blue, Cheddar, Mozzarella or Parmesan cheese before baking.  Rich but delicious!
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
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A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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