Baked Buttered Snails
- 30m Prep Time
- 7m Cook Time
- 37m Ready In
Baked snails with herbed butter, served in shells on a bed of rock salt.
Ingredients
- (50 canned snails, drained and rinsed)
- (50 empty, clean snail shells)
- 1 Triple recipe of Snail Butter (opens in new tab)
- Rock salt
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- (50 canned snails, drained and rinsed)
- (50 empty, clean snail shells)
- 1 Triple recipe of Snail Butter
- Rock salt
Let's Cook
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Step 1.
Prepare snails as described above or have ready: (50 canned snails, drained and rinsed); (50 empty, clean snail shells)
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Step 2.
Have ready: Triple recipe of Snail Butter
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Step 3.
Dry the snails and shells with a cloth. Pipe 1 teaspoon of the butter into each shell. Place a snail in each shell. Pipe more butter over the snails, generously covering them so that only the herbed butter is visible at the opening. You may refrigerate the snails for later use, or bake them at once. Preheat the oven to 425°F. In a baking dish, spread a layer of: Rock salt
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Step 4.
Arrange the snails in the dish, pressing them gently into the salt. Bake just long enough to get them piping hot, 5 to 7 minutes. Serve in snail dishes.