Snails with juniper berries and blue cheese
Preparation: 15 min
Serves 6 (starter or snack)
Ingredients
24 canned snails (Escargots)
30 – 40 g softened butter
10 juniper berries, crushed in mortar
2 teaspoons minced garlic paste
150 g blue cheese, crumbled
(A pinch of salt)
Rinse the snails and drain them on top of kitchen paper for a couple of minutes. Soften the butter so that it is partially melted. Add the juniper berries and garlic to the butter and mix. Add a pinch of salt, if needed. Put the snails individually on a snail pan/pans, tiny cake tins (or an oven sheet with tiny pits like in my case). Put a small dose of buttermix on top of each snail and sprinkle the crumbled blue cheese on top. Gratinate in the oven (225°C) for 7-8 minutes and serve with toast. Garnish with thyme.
Preparation: 15 min
Serves 6 (starter or snack)
Ingredients
24 canned snails (Escargots)
30 – 40 g softened butter
10 juniper berries, crushed in mortar
2 teaspoons minced garlic paste
150 g blue cheese, crumbled
(A pinch of salt)
Rinse the snails and drain them on top of kitchen paper for a couple of minutes. Soften the butter so that it is partially melted. Add the juniper berries and garlic to the butter and mix. Add a pinch of salt, if needed. Put the snails individually on a snail pan/pans, tiny cake tins (or an oven sheet with tiny pits like in my case). Put a small dose of buttermix on top of each snail and sprinkle the crumbled blue cheese on top. Gratinate in the oven (225°C) for 7-8 minutes and serve with toast. Garnish with thyme.
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