Empty Escargots Snail Shells Loose 12pcs / Extra Large Premium Quality

Empty Escargots Snail Shells Loose 12pcs / Extra Large Premium Quality 

For an authentic dining experience, purchase shells to serve the snails in. Fill with escargots for fabulous classic French dish. Excellent in all culinary uses, to stuff or to use as a garnish.

Premium quality, extra large size - about 3 x 1.5 inches

Handpicked by the dozen to avoid cracks, holes and other imperfections.

Perfect for Escargots à la Bourguignonne.

Each shell will hold one large snail with plenty of room for your garlic butter.

Extra large shells – approximately 1.5 – 2 inch in diameter and 1 – 1.5 inch height.

These shells can be cleaned and reused. Simply place the used shells in a pot of water with some white vinegar. Bring the water to a boil and let the shells boil for a few minutes and allow to air dry prior to storing. Never use any bleach type products to clean. This will deteriorate the shell.

12 empty extra large snail shells

Product of France

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PREPARING AND SERVING ESCARGOT

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Escargots is usually served as an appetizer in Spain and France. In France, they are typically removed from shells and then prepared before returning them to the shells for presentation purposes. They are usually cooked with garlic butter and wine.

Other ingredients such as parsley and thyme may be added. Snails are very high in protein and low in fat, (when they’re cooked without butter, of course).

The vinegar will work to cut the grease, and helps with removing the scent of the garlic. Once the shells have been boiled, carefully drain the pot, being sure not to let the butter residue coat the shells again. Place your shells on a dishcloth or paper towel and allow them to air dry.

If the shells still have a strong garlic smell once they are dry, then repeat the process. Store shells in an airtight container or large zip-top storage bag.

If you do not have an escargot serving dish, you can serve the snails on a bed of kosher salt. The salt helps to stabilize the shells on a dish or platter.

Be sure to have some crusty bread or baguette on hand, to sop up all of the delicious garlic butter that remains in the serving dish.
Spoon-shaped snail tongs are specifically designed to grasp the shells, so that you can use a cocktail fork to scoop out the delicious meat in the center. You will also need a thin cocktail fork in order to get to the meat. These tongs are an absolute must if you plan to eat the snails right out of the shell.

Drain contents, place snail meat in snails or vessel, cover with garlic butter, bake in warm over until sauce sizzles.

Escargots à la Bourguignonne
 

Servings 4 people

Garlic Butter Ingredients:

• 2 sticks unsalted butter softened
• 60 ml parsley minced
• 1 Tablespoon white wine
• 2 anchovy fillets
• 4 cloves garlic minced
• 2 Tablespoons fresh lemon juice
• 1 shallot minced
• Salt and Pepper to taste
• 24 extra large snail shells
• 24 extra large snails canned

Instructions:

1. In a large bowl, mix together garlic, salt, pepper, cayenne pepper, anchovies, lemon juice, and wine.
2. Incorporate butter into the mixture.
3. Add parsley and shallots.
4. Cover with plastic wrap and refrigerate a few hours or overnight.
5. Preheat oven to 400° F.
6. Spoon about ½ tsp. of the garlic and butter mixture into each shell.
7. Push a snail into each shell, and then top with remaining butter mixture.
8. Arrange snail shells butter side up in a baking dish and bake 10 -12 minutes.
9. Serve immediately.