Grape snails baked in sauce

4 servings

25 minutes

Baked grape snails in sauce are an exquisite dish of French cuisine with a rich history. Snails, or escargot, have been a delicacy since Roman times, and France has made them a true culinary symbol. In this recipe, tender snails are infused with the aroma of butter, garlic, and shallots, creating a harmony of flavors. Crispy breadcrumbs add a textural note, making the dish more rich. Baked to a golden crust, they melt in the mouth leaving a pleasant aftertaste. This treat is perfect for festive occasions and fine dining dinners. The snails are served hot with a glass of white wine to enhance their rich taste and aroma.

Energy value per serving

• Calories: 352
• Proteins: 10.9g
• Fats: 30.8g
• Carbohydrates: 7.2g

Ingredients

• Butter: 6 tbsp
• Canned snails: 12 pc
• Garlic: 1 clove
• Shallots: 1 head
• Breadcrumbs: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 190 degrees.

2. Soften the butter and add chopped onion and garlic.

   Required ingredients:

   • Butter: 6 tablespoons
   • Garlic: 1 clove
   • Shallots: 1 head
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Place the snails in the escargot dish one by one, top each with a butter mixture, and sprinkle with crumbs.

   Required ingredients:

   • Canned snails: 12 pieces
   • Butter: 6 tablespoons
   • Breadcrumbs: 2 tablespoons

4. Bake in the oven for 15-20 minutes. Serve hot.