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Baked Buttered Snails

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Baked Buttered Snails

Cuisine:French

Course:Snack

30m prep 7m cook 37m ready

Baked snails with herbed butter, served in shells on a bed of rock salt.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • (50 canned snails, drained and rinsed)
  • (50 empty, clean snail shells)
  • 1
    • 1 stick (4 ounces) butter, softened
    • ¼ cup minced shallots or green onions (white part only)
    • (2 tablespoons minced celery)
    • 2 tablespoons minced parsley
    • (2 tablespoons lemon juice)
    • 2 to 3 garlic cloves, to taste, mashed to a paste with 1 teaspoon salt
    • Black pepper to taste
    Sub-recipe steps
    1. Beat together in a medium bowl: 1 stick (4 ounces) butter, softened; ¼ cup minced shallots or green onions (white part only); (2 tablespoons minced celery); 2 tablespoons minced parsley; (2 tablespoons lemon juice); 2 to 3 garlic cloves, to taste, mashed to a paste with 1 teaspoon salt; Black pepper to taste
    2. Use immediately or roll, chill, and store as directed.
  • 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

  1. Step 1.

    Prepare snails as described above or have ready: (50 canned snails, drained and rinsed); (50 empty, clean snail shells)

  2. Step 2.

    Have ready: Triple recipe of Snail Butter

  3. 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

  4. 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.

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