Simmone Logue's Escargot with garlic butter
2 garlic cloves, minced
½ teaspoon of Maldon salt
½ cup salted butter, softened
1½ teaspoons of finely minced shallots
1 tablespoon of dry white wine
a few grinds of black peppercorn
1 heaped tablespoon of parsley, chopped finely
16 snails (fresh or tinned)
16 sterilised snail shells
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the grill until quite hot.
Mix together the butter, wine, garlic, shallot, parsley, salt and pepper.
Measure about 2 cups of rock salt.
Divide half the butter amongst the snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
Spread the salt on a shallow baking dish and top with snail shells, butter side up.
Grill snails until the butter is melted and sizzling, 4 to 6 minutes. Serve immediately.