🫙 From the Spice Rack
Escargot
Escargot 3 scallions 1 cup white wine, divided 1 (4 1/2 ounce) can large snails Snail shells 1/2 cup butter, softened 2 tablespoons finely chopped parsley 2 teaspoons garlic salt
maineasy
Ingredients6 items
Ingredients
- 3scallions
- 1cupwhite wine, divided
- 1(4 1/2 ounce) can large snails
- 1/2cupbutter, softened
- 2tablespoonfinely chopped parsley
- 2teaspoongarlic salt
Directions
- 1
Escargot 3 scallions 1 cup white wine, divided 1 (4 1/2 ounce) can large snails Snail shells 1/2 cup butter, softened 2 tablespoons finely c
- 2
Sauté in 1/4 cup wine for about 5 minutes
- 3
Rinse snails and cut large ones in half if necessary to make 24
- 4
Place 1 teaspoon sautéed onions in snail shell
- 5
Add snail
- 6
Combine butter, parsley and garlic salt, then "seal" the shell with butter mixture
- 7
Place shells in escargot pan
- 8
Add 1 tablespoon wine to each pan and sprinkle shells lightly with bread crumbs