Halina's French-Style Baked Snails
Discover the unexpected charm of escargot with this delightful recipe passed down from my stepmom, Halina. Even if you're not a fan of seafood, these baked snails will surprise you with their rich flavors. Perfectly seasoned with garlic and parsley, and finished with a touch of white wine and cream, this dish is approachable and satisfying. Using canned snails makes the preparation remarkably easy, eliminating the fuss of handling fresh seafood. Indulge in this gourmet, yet accessible European treat, and bring a touch of France to your table.
4
Servings
253
Calories
9
Ingredients
Ingredients
Canned snails
14 ounces (rinsed under very hot water and drained)
Butter
1/2 cup (melted)
Garlic cloves
4-6 (minced)
Parsley
1 bunch (chopped)
White wine
1/2 cup
Whipping cream
1 tablespoon
Butter
2 tablespoons (melted)
Seasoned breadcrumbs
1/2 cup
Salt and pepper
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium skillet over medium heat, melt 1/2 cup of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
3
Add the chopped parsley, white wine, salt, and pepper to the skillet. Bring the mixture to a simmer and allow it to reduce slightly, releasing the flavors.
4
Remove the skillet from the heat, stir in the whipping cream until well blended, and add the drained snails. Gently toss the snails in the sauce to coat them thoroughly.
5
Divide the snail mixture evenly among 4 small ovenproof dishes or ramekins. Sprinkle seasoned breadcrumbs over the top of each dish.
6
Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumbs for added richness.
7
Bake the ramekins in the preheated oven for 20 to 25 minutes, or until the breadcrumbs are golden brown and crisp.
8
Serve hot, savoring the aromatic blend of herbs and rich buttery sauce.
Nutrition Information
19.5g
Fat
11.5g
Carbs
6.5g
Protein
0.5g
Fiber
0.5g
Sugar
290mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Halina's French-Style Baked Snails?
It is a gourmet yet accessible European appetizer featuring escargot in a rich garlic and parsley butter sauce, topped with crisp breadcrumbs.
Who inspired this snail recipe?
This recipe was passed down from the author's stepmom, Halina.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What are the benefits of using canned snails for this dish?
Using canned snails makes the preparation remarkably easy and eliminates the fuss associated with handling fresh seafood.
What oven temperature is required for baking the snails?
The oven should be preheated to 350°F (175°C).
How much butter is needed for the skillet sauce?
You will need 1/2 cup of butter to melt in the skillet for the base sauce.
How many garlic cloves should I use?
The recipe calls for 4 to 6 minced garlic cloves.
How long should the garlic be sautéed?
Sauté the minced garlic until it is fragrant, which usually takes about 1 minute.
What kind of herbs are used in this recipe?
One bunch of chopped parsley is used to provide an aromatic herb flavor.
How much white wine is used in the sauce?
The recipe requires 1/2 cup of white wine.
Is there cream in Halina's French-Style Baked Snails?
Yes, 1 tablespoon of whipping cream is stirred into the sauce for extra richness.
How do I prepare the canned snails before cooking?
The 14 ounces of canned snails should be rinsed under very hot water and thoroughly drained.
What is the purpose of simmering the sauce before adding the snails?
Simmering allows the mixture to reduce slightly, which helps to release and concentrate the flavors.
When should the snails be added to the skillet?
Remove the skillet from the heat, stir in the whipping cream, and then add the drained snails.
What kind of topping is applied before baking?
Each dish is topped with seasoned breadcrumbs and a drizzle of melted butter.
How much additional butter is used for the topping?
2 tablespoons of melted butter are drizzled over the breadcrumbs.
What type of baking dishes are recommended?
The snail mixture should be divided into 4 small ovenproof dishes or ramekins.
How long do the snails need to bake in the oven?
The ramekins should be baked for 20 to 25 minutes.
How can I tell when the baked snails are ready?
They are ready when the breadcrumbs on top are golden brown and crisp.
How many calories are in one serving of this dish?
There are approximately 253 calories per serving.
What is the fat content per serving?
Each serving contains 19.5g of fat.
How many carbohydrates are in each serving?
There are 11.5g of carbohydrates per serving.
What is the protein content of this recipe?
Each serving provides 6.5g of protein.
How much sodium is in the recipe?
There is 290mg of sodium per serving.
Does this recipe contain fiber or sugar?
Yes, each serving contains 0.5g of fiber and 0.5g of sugar.
Is this dish considered a traditional French recipe?
Yes, it is a French-style European appetizer, often referred to as escargot.
What is the total number of ingredients needed?
The recipe requires 9 main ingredients.
Is this recipe suitable for people who don't usually like seafood?
According to the description, the rich flavors of garlic and butter make these snails surprisingly charming even for those who aren't seafood fans.
Can I season the dish with salt and pepper?
Yes, salt and pepper should be added to the skillet to taste.
How should the dish be served for the best experience?
It should be served hot immediately after baking to enjoy the aromatic herbs and rich buttery sauce.