Snails with Garlic Butter
|Snails/48 tinned snails and shells||4 Dozen (in their shells if available)|
|Butter||1 Pound (450 gram)|
|Garlic||3 Clove (15 gm)|
|Parsley||1 Bunch (100 gm), chopped|
|Coarse salt||To Taste|
|Bouquet garni||1 (consisting of 1 sprig thyme, 3 sprigs parsley, 2 bay leaves, 1 clove garlic, 10 peppercorns)|
|Carrots||2 Small, sliced|
1. If you are using snails in their shells: cover the snails with 45 ml (3 tbls) coarse salt and leave to soak for 2 hours. Wash well under running water.
2. To prepare the stock: in a large saucepan filled with water, place the bouquet garni, carrots, garlic, salt and peppercorns. Cook for 30 minutes. Add the snails, and cook for 1 hour over medium heat. If you are using tinned snails, cook them for only 10 minutes.
3. Preheat the oven to 200°C (400°F; gas mark 6).
4. Leave the snails to cool in the stock, then drain. If they are in their shells, remove them and wash and wipe the shells. Remove the black end of the snails, which is sometimes bitter. Put aside the snails and shells.
5. To prepare the stuffing: peel the garlic and chop finely. In a bowl, cream the butter, garlic and parsley. This should result in a very smooth paste. Season with salt and pepper to taste (use salt sparingly as the snails are salty).
6. Replace the snails in their shells, and fill the shells to the top with the garlic butter.
7. Place the snails in an ovenproof dish, with the holes upwards so that the butter does not leak out of the shells during cooking. Cook for 10 minutes, and serve at once.