Snails with Garlic Butter
Ingredients
-
4 dozen canned snails with their shells
-
¼ pound soft (not melted) butter
-
2 to 3 tablespoons finely chopped shallots
-
2 or more garlic cloves, finely chopped, or 2 tablespoons garlic pureé
-
¼ cup chopped parsley
-
Salt, freshly ground black pepper
-
1 to 2 cups dry white wine
Instructions
-
Preheat oven to 450 °F.
-
Remove the snails from the cans and rinse them well under running water.
-
Cream the butter with the shallots, garlic (the amount depends on how much you like garlic), parsley, and salt and pepper to taste. You can change the proportions of shallots, garlic, and parsley to suit your own preference. The garlic pureé gives a smoother, less strong flavor than raw garlic.
-
Slip the snails into shells and cover them well with the garlic butter, pushing it into the shell and mounding it at the aperture. Chill in the refrigerator for a few hours so the butter penetrates and flavors the snails.
-
When ready to serve, arrange the shells in the hollows of snail plates and pour a teaspoon or two of white wine over each one..
-
Bake for 10 minutes, until piping hot.
-
Serve with plenty of French bread to mop up the butter
-
Use snail tongs and forks to hold and extract the snails (or use oyster forks and protect your fingers with paper napkins while holding the hot shells).
Notes:
This recipe is from James Beard. I seem to have lost our own recipe, but this one fits my memory of our recipe.
Allow half a dozen or a dozen per serving, according to your liking for snails, and the rest of the menu.
