Name: Escargots in Montpellier butter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 gram watercress; 300 gram spinach; 1 pinch cayenne pepper; 500 gram softened butter; 1/2 teaspoon finely chopped capers (squeeze out liquid first); 30 gram finely chopped gherkin; 1 clove garlic, finely chopped; 30 gram finely chopped shallot; 3 anchovy fillets, finely chopped; 1 tin snail meat (there are 24 in a tin) – available from la cigale, auckland; 24 empty escargot shells –available from la cigale; crusty french bread, to serve

Escargots in Montpellier butter

Snails, also known as escargots, are a French delicacy taking on a similar texture to shellfish. In France they are baked and served in their shells on an indented plate so that each snail is cooked in butter in its own compartment, ensuring a creamy, tender texture

Ingredients

100 gram watercress

300 gram spinach

1 pinch cayenne pepper

500 gram softened butter

1/2 teaspoon finely chopped capers (squeeze out liquid first)

30 gram finely chopped gherkin

1 clove garlic, finely chopped

30 gram finely chopped shallot

3 anchovy fillets, finely chopped

1 tin snail meat (there are 24 in a tin) – available from la cigale, auckland

24 empty escargot shells –available from la cigale

crusty french bread, to serve

Method

1.Preheat oven to 200°C. Blanch watercress and spinach in boiling water for 30 seconds, refresh immediately in cold water and drain. Finely chop with a sharp knife.

2.Use a piece of muslin or an old clean tea towel to squeeze out all remaining moisture from blanched greens. Season with salt and cayenne pepper.

3.Beat softened butter, incorporating dry chopped greens and the rest of the ingredients except snails and shells, until well combined.

4.Place one snail in each shell then push as much of the Montpellier butter as you can into each.

5.Place the filled shells on snail plates (see Cook’s Note) and cook in the oven for 7-10 minutes or until the butter has melted and the snails are sizzling. Serve with plenty of crusty French bread.

If you don’t have snail plates, tightly pack the filled shells into small baking dishes in such a way that the butter won’t all run out once it melts.
Note

Luca Villari

Ingredients

Method

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