arthur
12-23-2012, 05:34 AM
Burgundy snails simple
135
Preparation: 20 min Cooking Time: 5 min
Ingredients for 6 people:
6 dozen snails (ready to eat)
150 g butter
1 bunch of parsley
2 shallots
3 cloves of garlic
salt and pepper
preparation:
Cut the butter into pieces and let soften at room temperature.
Meanwhile, wash, dry, thin and finely chop the parsley.
Peel and chop the garlic and shallot.
Beat the butter until it has the consistency of a cream.
Then add the parsley, garlic and shallots and mix well.
Then put in the fridge for 30 min.
Remove the snails from their shells.
Preheat the oven to broil.
Push a little garlic butter in the bottom of each shell.
Put a snail then finish filling the shell with butter.
Ask snails in small baking dishes adapted.
Bake and broil made 5 min, just until the butter is simmering.
Use right out of the oven.
135
Preparation: 20 min Cooking Time: 5 min
Ingredients for 6 people:
6 dozen snails (ready to eat)
150 g butter
1 bunch of parsley
2 shallots
3 cloves of garlic
salt and pepper
preparation:
Cut the butter into pieces and let soften at room temperature.
Meanwhile, wash, dry, thin and finely chop the parsley.
Peel and chop the garlic and shallot.
Beat the butter until it has the consistency of a cream.
Then add the parsley, garlic and shallots and mix well.
Then put in the fridge for 30 min.
Remove the snails from their shells.
Preheat the oven to broil.
Push a little garlic butter in the bottom of each shell.
Put a snail then finish filling the shell with butter.
Ask snails in small baking dishes adapted.
Bake and broil made 5 min, just until the butter is simmering.
Use right out of the oven.