The package was a plastic tube with a small can of escargots at the bottom, and shells filling the tube to the top. The instructions were right on the can. It was easy and fun; it was also my first time trying escargots. I was pleasantly surprised.
- Start by boiling the shells in water.
- Whip up a garlic-butter sauce. Use melted butter, garlic or garlic powder, and perhaps some herbes de Provence.
- Place one shell in each cup in a muffin tin. Pour a little garlic-butter sauce into each shell.
- Place one canned snail into each shell. Pour remaining garlic-butter sauce into each shell on top of snail.
- Bake. I think it was probably around 10-15 minutes at 375°F or so. The snails are already cooked, but you want them heated through and for the butter to bubble.
- Bon Appetit! It would help to have escargots forks to remove the little fellows from the shells, but we don't have any and made do without.
The texture of escargots is slightly chewy - it was very similar to the pasta we were also eating that night, with homemade pesto sauce.