Snails with Herb Butter Recipe
Ingredients
| Snails | 1 Can (10oz) | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Garlic | 2 Clove (5gm), pressed | |
| 2 teaspoons chopped chives or green onion tops | ||
| Parsley | 1 Tablespoon, minced | |
| 18 clean, dry snail shells, real or artificial | ||
| Parmesan cheese | 8 Tablespoon, grated | |
Directions
Drain snails, rinse, then drain thoroughly on paper towels.
Stir together butter, garlic, chives, and parsley until well blended.
Put a small bit of seasoned butter mixture in each shell and then tuck in a snail.
Seal in with remaining butter mixture, dividing evenly among snails.
Press buttered surface firmly into grated cheese.
Place shells, cheese side up, in snail pans (three 6-snail size, or one 12-snail size plus one 6-snail size) or individual baking pans.
To serve, bake, uncovered, in a 500° oven for 5 minutes or until cheese is lightly browned and butter is bubbly.
Serve hot.
If desired, serve on sliced French bread or rolls.
Stir together butter, garlic, chives, and parsley until well blended.
Put a small bit of seasoned butter mixture in each shell and then tuck in a snail.
Seal in with remaining butter mixture, dividing evenly among snails.
Press buttered surface firmly into grated cheese.
Place shells, cheese side up, in snail pans (three 6-snail size, or one 12-snail size plus one 6-snail size) or individual baking pans.
To serve, bake, uncovered, in a 500° oven for 5 minutes or until cheese is lightly browned and butter is bubbly.
Serve hot.
If desired, serve on sliced French bread or rolls.
Chef
