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Snails With Herb Butter

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Ingredients
  Extra large snails 1 Can (10 oz) (18 Counts)
  Butter/Margarine 1⁄4 Pound, softened (1/2 Cup)
  Garlic clove 2 Small, minced or pressed
  Chopped chives/Chopped green onion tops 2 Teaspoon
  Minced parsley 1 Tablespoon
  Dry snail shells 18 (Real Or Artificial)
  Grated parmesan cheese 8 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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