Home > Microwave Cookery > Canapé, Salad and Starters > Escargots



4 oz. (˝ cup) butter
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
Salt, pepper
4˝ oz. can snails
24 shells
Wine glass of white wine


Serves: 4


Combine the butter, garlic and parsley in a heat resistant jug. Cook on HIGH for 1 minute or until the butter bubbles.

Season with salt, pepper and nutmeg. Refrigerate for 1 hour. Put ¼ teaspoon of the mixture into each snail shell. Gently insert the snail and top with more escargot butter.

Arrange the escargots open side up in a heat resistant dish. Pour 1 teaspoon wine over each snail. Cover with plastic cling film. Cook on HIGH for ¾ -1 minute until the butter begins to bubble.

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