Snails in French Style

A good snail should retreat into its shell when touched. Properly cooked snail meat is elastic yet tender.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 24 pieces Snail

  • 4 pods Garlic, fresh

  • 1 teaspoon Salt, table

  • 4 grain Spices, pepper, black

  • 0.25 teaspoons Spices, pepper, black

  • 2 piece Shallot

  • 1 bouquet Parsley, fresh

  • 250 g Butter, unsalted

  • 5 spoon Alcohol, Wine, White

Steps

  1. Pour water into a large pot, add the snails, a clove of garlic, half a teaspoon of salt, and peppercorns. Cook the snails over moderate heat for 15 minutes. Drain the cooked snails and use a needle or fork to remove the meat from the shells. Wash the shallots and parsley and chop them finely. Peel 3 cloves of garlic and chop them finely as well.

  2. In a bowl, beat the softened butter until fluffy using an electric mixer. Mix in the shallots, garlic, parsley, and white wine. Season the butter with salt and pepper. Mix everything well. Preheat the oven to 220 degrees Celsius.

  3. Place a small amount of butter into each snail shell, then put the snail meat back into the shell and seal the opening with the remaining butter. Arrange the snails in a baking dish with the shell openings facing upwards. Bake them in the preheated oven for 10 minutes.

  4. Serve the baked snails on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 232.21 kcal
  • Fat: 18.85 g
    • Saturated Fat: 11.46 g
  • Carbohydrates: 3.79 g
    • Sugars: 0 g
  • Protein: 10.65 g
  • Fiber: 0.18 g

Advice

Herbs and butter can also be mixed in a food processor or with a hand mixer. Take the butter out of the refrigerator one hour before use.