Cassolette of snails and anchovies
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Ingredients
Metric
Imperial
- 48 snails, tinned, preferably from Bourgogne
- 200g of unsalted butter, warm
- 6 anchovy fillets, small, from a jar of olive oil
- 1 lemon, juiced
- 2 shallots, chopped
- 50g of mini capers
- 4 tbsp of flat-leaf parsley, chopped
- 1 tbsp of breadcrumbs
- salt
- ground black pepper
Equipment
- Escargot plate
Method
1
Remove the snails from the tin and wash thoroughly
- 48 snails, tinned, preferably from Bourgogne
2
Melt 50g of the butter in a frying pan and, before any colouring occurs, add the anchovies. Stir until you have a paste-like texture
- 50g of unsalted butter, warm
- 6 anchovy fillets, small, from a jar of olive oil
3
Add the lemon juice, shallots, capers, parsley, snails, breadcrumbs and seasoning. Simmer for 5 minutes then remove from the heat
- 1 lemon, juiced
- 2 shallots, chopped
- 50g of mini capers
- 4 tbsp of flat-leaf parsley
- 1 tbsp of breadcrumbs
- salt
- ground black pepper
4
Whip the remaining butter until light and fluffy. Once the snail and anchovy mixture has cooled, add the butter and stir to combine
- 150g of unsalted butter, warm
5
Use the mixture to fill an escargot plate, or if you can get hold of them, large snail shells
6
Preheat the oven to 190°C/gas mark 5
7
Reheat the snails for 15 minutes and serve with toasted brioche or crusty bread
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Cassolette of snails and anchovies
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