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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 2 |
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This recipe is easy to prepare and is great as an appetizer or as a light meal by itself. Presently the recipe is for 2 people but will easily double or triple for more people. The recipe comes from the cookbook Les gratins de Christophe . Dont forget to serve with crusty bread and a nice glass of wine. Enjoy Ingredients:
2 ounces butter, soft |
1 tablespoon flat leaf parsley, finely minced |
1 small garlic clove, finely minced |
1 small shallot, minced |
fine salt, to taste |
fresh ground pepper, to taste |
3 1/2 ounces snails, rinsed and drained |
1 1/2 ounces gruyere cheese, grated |
Directions:
1. Preheat oven to 230C or 450°F.
2. Finely mince the parsley, garlic and shallot.
3. Mix the butter, parsley, garlic and shallot together with a spatula until well combined and smooth.
4. Spread the butter compound evenly between individual ceramic or metal ramikins.
5. Arrange the snails on top of the butter in a single layer. Salt and pepper to taste.
6. Bake the snails until the butter is bubbling and the snails are heated through, about 5 minutes.
7. Place the cheese over the top of the snails and continue baking until the cheese is melted.
8. Serve immediately.
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