Garlic and Herb Snails au Gratin
You’ll love serving this French specialty as an easy and original appetizer. Pair the snails with garlic butter and then top with Gruyère cheese and an herb-breadcrumb mixture. Bake them in the oven, and then watch how quickly they disappear!
Ingredients
- 1/4 cup (30 g) breadcrumbs
- 1/4 cup (10 g) flat-leaf parsley leaves
- 2 tbsp chives, finely chopped
- 1/2 cup (15 g) flat-leaf parsley leaves
- 2 tbsp chives, finely chopped
- 2 garlic cloves
- 1 shallot, chopped
- 1/2 cup (115 g) butter, softened
- 2 tsp (10 ml) lemon juice
- 1 can (115 g or 125 g) escargots, rinsed and drained
- 1 cup (100 g) Gruyère cheese, grated
Instructions
- In a small food processor, blend the breadcrumbs and herbs until the herbs are very finely chopped and the breadcrumbs are green (see note). Season with salt and pepper. Set aside in a small bowl.
You’ll love serving this French specialty as an easy and original appetizer. Pair the snails with garlic butter and then top with Gruyère cheese and an herb-breadcrumb mixture. Bake them in the oven, and then watch how quickly they disappear!