Snail from Burgundy with a Garlic Butter
With Guillaume Nicoli
Escargot de Bourgogne et son beurre a l'ail (Snail from Burgundy with a Garlic Butter)
Serve 4 people
Time 20 min
In NZ we can find some snails in a tin and buy them separately.
250g butter (unsalted)
1 quarter of a fresh parsley bunch
garlic bulb (need 4 part)
Put the butter in the micro wave half melt ( cream texture). Chop shallots, parsley, garlic and add in the butter, then salt and pepper.
Open the snails tin, wash them, put one inside of each sell, then full up with garlic butter.
Cook them in an oven 180 degree for 10-15 min until the butter is bowling.
Then serve them hot.
(Broadcast: 13 July 2012)