01.01.2003 -starte - snails
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You will discover how the slowness of snails
contrasts with the speed at which your guests will devour this dish ! What a pleasure it is to wipe the sauce off your plate to fill up on delicious garlic butter. »
- 4 dozen cooked snails with their empty shells (canned snails or snails that you have already cooked in a court bouillon)
- ½ lb (25g) of soft butter
- 4 chopped cloves of garlic
- 1 chopped shallot
- ½ bouquet of flat parsley, finely chopped
- Fine salt and pepper
Preparation of garlic butter stuffing
- Cream butter in bowl so that it is easy to combine with other ingredients
- Add garlic, shallot and parsley
- Salt and pepper
- Mix well to obtain a uniform butter. You can also do the job in the blender.
Preparation and cooking snails
- Drain snails
- Place 1 knob of butter in each empty shell
- Place 1 snail in each shell and seal with butter
- Arrange snails in a special snail plate with open ends up
- Cook plates in preheated oven at 410°F (210°C) for 5 to 10 minutes. They are ready when the garlic butter starts to bubble.
- Serve with bread to soak up the sauce.
SuggestionA little trick to serve snails if you do not have snail plates: Arrange a toasted, large, thick slice of country bread in each plate and place each snail, pushing gently into the bread with the shell. That should hold the shells on the plate and will automatically soak up all of the garlic sauce that spills out. This soaks up the sauce without the work…
As for making the garlic butter, here are a few extra ideas:
I have trouble resisting the temptation of adding a teaspoon of mustard (Dijon mustard) and a few chopped walnuts to the butter.
You can also add 1 ½ oz (4cl) of dry white wine to the garlic butter and you can also pour 1 ½ oz (4cl) of white wine in the bottom of each individual plate
You can also add 1 tablespoon of almond powder to the butter.
This dish may be prepared in advance, you can store the plates it in the refrigerator and bring them out 15 minutes before putting them in the oven.
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