Red tulips, my favorite flowers.

Look who I found deep in the bushes…

Little snail.

Snails in garlic butter – les escargots

(via thehungrycyclist)

• 24 snails
• 1 shallot, thinly sliced
• ½ cup (110 ml) white wine
• 1 head of garlic, peeled and separated
• 1 ounce (28 g) flat parsley leaves
• 4 ounces (112 g) butter
• Salt and pepper
• 12 slices of baguette

PREP

In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer. Cook for 15 minutes, then drain and set the snails aside. I know, I know—they’re ugly. But they’re good. Hang in there.

In the food processor, combine the garlic and parsley and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.

If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.

SERVE

If you have the snails in shells, ready to go, simply preheat the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling. Serve immediately with the bread.

If you have no shells, you can line a clean sauté pan with the baguette slices, add the parsley butter, and melt over high heat. When the butter is liquefied, add the snails. As soon as the butter is sizzling, remove from the heat and serve immediately.

WARNING ON SNAILS

It is a peculiar feature of snalls that occasionally they like to explode, spitting a boiling-hot, napalmlike mixture of snail fluid and molten butter at your face and genital region while cooking—and often in the moments after cooking. If you are accustomed to cooking while naked, I would strongly suggest covering strategic areas with an apron and keeping your face out of the way during the crucial time periods.

(recipe from cookstr)

Snail is good for health as it is full of calcium, magnesium and vitamin C.

Bon appétit!!

xxx

Karolina