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Escargots with Pernod Butter

Escargots with Pernod Butter
YIELDS
4 servings

If frozen snails in the shell aren’t available, use shelled snails.

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Ingredients

1
Tbsp parsley, chopped (15 ml)
1
Tbsp chervil, chopped (15 ml)
2
cloves garlic
2
Tbsp pernod (30 ml)
¼
cup butter, unsalted (60 ml)
24
frozen snails, in the shell
Sprigs of chervil, for garnish
Lemon wedges
Coarse salt and freshly cracked black pepper
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Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Put parsley, chervil, garlic, pernod and butter into the bowl of a mini food processer. Season with salt and pepper and puree until smooth.
Place snails into 4 escargot dishes and top with the butter mixture. Bake in oven until bubbly, about 9 minutes.
Garnish with sprigs of chervil and some lemon wedges.

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