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Simmone Logue's Escargot with garlic butter

Simmone Logue's Escargot with garlic butter
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Simmone Logue's Escargot with garlic butter

Ingredients

  • 2 garlic cloves, minced
  • ½ teaspoon of maldon salt
  • ½ cup salted butter, softened
  • 1½ teaspoons of finely minced shallots
  • 1 tablespoon of dry white wine
  • A few grinds of black peppercorn
  • 1 heaped tablespoon of parsley, chopped finely
  • 16 snails (fresh or tinned)
  • 16 sterilised snail shells
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Method

  1. Preheat the grill until quite hot.
  2. Mix together the butter, wine, garlic, shallot, parsley, salt and pepper.
  3. Measure about 2 cups of rock salt.
  4. Divide half the butter amongst the snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
  5. Spread the salt on a shallow baking dish and top with snail shells, butter side up.
  6. Grill snails until the butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
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