Garlic Herb Butter Escargots
If you’re a fan of buttery garlic flavors, this snail dish using herbs is perfect for you. The combination of garlic, herbs, and snails creates a savory and aromatic dish that will surely impress your friends and family.
To make this dish, you will need:
- 1 can of snails
- 1 stick of unsalted butter
- 4 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
- 1 tablespoon of fresh thyme, chopped
- Salt and pepper to taste
Start by draining and rinsing the canned snails. In a pan, melt the butter over medium heat. Add the minced garlic and cook until fragrant. Stir in the chopped parsley and thyme, and season with salt and pepper.
Add the snails to the pan and cook for about 5 minutes, stirring occasionally. Make sure the snails are coated in the herb butter sauce. Serve hot and enjoy!
Grilled Snails with Herb Marinade
If you prefer a smoky and grilled flavor, this recipe using herbs is a great option. The herb marinade adds a fresh and vibrant taste to the snails, making it a delightful dish for any occasion.
To make the herb marinade, you will need:
- 1 can of snails
- 2 tablespoons of olive oil
- 1 tablespoon of fresh lemon juice
- 2 cloves of garlic, minced
- 1 tablespoon of fresh basil, chopped
- 1 tablespoon of fresh oregano, chopped
- Salt and pepper to taste
Start by draining and rinsing the canned snails. In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped basil, and oregano. Season with salt and pepper.
Add the snails to the marinade and let them sit for about 30 minutes to absorb the flavors. Preheat the grill to medium-high heat and grill the snails for about 3 minutes on each side. Remove from the grill and serve hot.
Snail Stuffed Mushrooms with Herb Pesto
If you’re looking for a unique and flavorful appetizer, these snail stuffed mushrooms with herb pesto are a great choice. The combination of snails, mushrooms, and herb pesto creates a mouthwatering bite-sized dish that will impress your guests.
To make the herb pesto, you will need:
- 1 can of snails
- 12 large mushrooms
- 2 cups of fresh basil leaves
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 1/2 cup of grated parmesan cheese
- 1/2 cup of olive oil
- Salt and pepper to taste
Start by draining and rinsing the canned snails. Preheat the oven to 350°F (175°C) and clean the mushrooms by removing the stems. In a food processor, combine the basil leaves, pine nuts, garlic, parmesan cheese, olive oil, salt, and pepper. Blend until smooth.
Stuff each mushroom with a snail and top with a spoonful of herb pesto. Place the stuffed mushrooms on a baking sheet and bake for about 15 minutes, or until the mushrooms are tender and the pesto is lightly browned. Serve warm and enjoy!
Herb-Crusted Snail Risotto
If you’re a fan of creamy and comforting dishes, this herb-crusted snail risotto is a must-try. The combination of the crispy herb crust and the creamy risotto creates a delightful texture contrast that will satisfy your taste buds.
To make the herb crust, you will need:
- 1 can of snails
- 2 cups of risotto rice
- 4 cups of vegetable broth
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of white wine
- 1/4 cup of grated parmesan cheese
- 1/4 cup of bread crumbs
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 tablespoon of fresh parsley, chopped
- Salt and pepper to taste
Start by draining and rinsing the canned snails. In a large pot, heat some olive oil and sauté the chopped onion and minced garlic until fragrant. Add the risotto rice and stir for a couple of minutes. Pour in the white wine and let it evaporate.
Gradually add the vegetable broth, stirring frequently, until the rice is cooked and creamy. Stir in the grated parmesan cheese and season with salt and pepper.
In a separate bowl, combine the bread crumbs, chopped rosemary, thyme, and parsley. Take each snail and coat it with the herb mixture. Place the herb-crusted snails on a baking sheet and broil for about 5 minutes, or until the crust is golden and crispy.
Serve the herb-crusted snail risotto with the crispy snails on top. Enjoy the creamy and flavorful combination!
Snail Pasta with Fresh Herb Sauce
If you’re a pasta lover, this snail dish using herbs is a fantastic option. The fresh herb sauce adds a burst of flavors to the snails and pasta, creating a delicious and satisfying meal.
To make the fresh herb sauce, you will need:
- 1 can of snails
- 8 ounces of pasta (your choice)
- 1/2 cup of fresh basil leaves
- 1/4 cup of fresh parsley leaves
- 2 cloves of garlic
- 1/4 cup of grated parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Start by draining and rinsing the canned snails. Cook the pasta according to the package instructions until al dente. In a food processor, combine the basil leaves, parsley leaves, garlic, grated parmesan cheese, olive oil, salt, and pepper. Blend until smooth.
In a pan, heat some olive oil and sauté the snails until heated through. Add the fresh herb sauce to the pan and cook for another minute. Toss the cooked pasta in the pan with the snails and herb sauce until well coated.
Serve the snail pasta with a sprinkle of parmesan cheese and freshly chopped herbs on top. Enjoy the combination of the tender snails and flavorful herb sauce!
