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.
1
Preheat the oven to 190 degrees.
2
Soften the butter and add chopped onion and garlic.
- Butter: 6 tablespoons
- Garlic: 1 clove
- Shallot: 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.
- Canned snails (escargot): 12 pieces
- Butter: 6 tablespoons
- Breadcrumbs: 2 tablespoons
4
Bake in the oven for 15-20 minutes. Serve hot.
