Herb Butter Escargot

Ingredients

• 1 dozen shell snails
• Salt, for boiling and seasoning
• Fresh rosemary, finely chopped
• Fresh thyme, finely chopped
• Fresh parsley, finely chopped
• Fresh winter savory, finely chopped
• Black pepper, finely ground
• Olive oil (sallet oil)

Method

1. 1 Boil water and blanch the snails in their shells for a few minutes to loosen them.
2. 2 Remove snails from shells using a small fork or pin. Place in a bowl, sprinkle with salt, and scrub off any slime. Rinse thoroughly in 2-3 changes of water and pat dry with a clean cloth.
3. 3 Finely chop rosemary, thyme, parsley, and winter savory. Mix with pepper and a generous amount of olive oil in a bowl.
4. 4 Ensure the empty shells are clean. Stuff each shell with the herb-oil mixture and the snail meat.
5. 5 Arrange stuffed shells on a grill over medium embers. Broil gently until heated through and slightly browned, about 5-10 minutes.
6. 6 Serve hot, drizzling any remaining herb oil over the top.