"This is a classic escargot recipe passed down to me for a lot of generations. A little garlic butter makes this French delicacy a great appetizer. You will love the oozing garlic butter and beg for more. The best recipe is finally here!"
Snails are cooked for about half an hour in rapidly boiling salted water. Drain in a colander, remove the snails from the shells (which are reserved), and remove intestines. Then place the snails in another kettle, add a “tied court-bouillon piece” made of parsley, bay leaves, and thyme, a sliced onion. Also, add a glass of cognac, brandy, or white wine. Cover with cold water, season with salt and pepper and, tightly covered, simmer for about three hours. The snails can be used directly for recipe below or frozen for later use.
1. Mix garlic and butter until well blended. Then add parsley, salt, pepper and nutmeg. Work all together until well incorporated. Refrigerate the leftover butter mixture after finishing recipe.
2. Meanwhile, scrub the shells and dry them thoroughly. Place a little of the garlic butter in the shell. Then add a snail in each shell and cover the opening with garlic butter. Repeat this step until filled desired number of snails.
3. Arrange the snails on a baking sheet or a snail dish (usually 6 count) and place them in a preheated 425° oven. Bake until the butter begins to run and bubble.
4. Garnish with finely chopped fresh parsley if desired. Serve very hot as an appetizer.
Note: Traditionally in restaurants, put a bed of cooked hash browns or mashed potatoes on snail dish (if using) before placing on snails to bake. This will make the dish look better.