IngredientsFor 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 |
MethodFor 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. |
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!
