Escargot with Herb Butter and Parsley recipe | Eat Smarter USA
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Cooking tools:
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- Chef's knife
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- Measuring spoon
- Slotted spoon
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Ingredients
- 28 fresh Snail
- 200 milliliters dry Burgundy wine
- 1 onion
- 1 carrot
- 1 bunch Soup vegetables (such as parsley, bay leaf, or thyme)
- 1 garlic clove
- salt
- peppers (freshly ground)
- 125 grams butter
- 4 garlic cloves
- 2 shallots
- 1 Tbsp ground almonds
- 1/2 bunch parsley
- Sea salt
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