Snails with Herb Butter


  • 1 can (18) extra large snails
  • 1/2 cup butter, softened
  • 2 cloves garlic, minced
  • 2 tsp chives, chopped
  • 1 tbs parsley, chopped
  • 18 clean dry snail shells (available at gourmet grocery stores)
  • 6-8 tbs Parmesan cheese

This is the classic French method for cooking snails.

  • Drain shells, rinse then drain thoroughly on paper towels.
  • Stir together the butter, garlic, chives and parsley until well blended.
  • Put about 1 tsp of the butter mixture in each shell, then tuck in a snail.
  • Seal each snail with more of the butter mixture,
  • Add some grated cheese on top of each snail and press in.
  • Place snails, cheese side up in a baking dish.
  • Bake in a preheated 500 degree oven for about 5 minutes or until the butter has melted and the cheese is lightly browned.
  • Serve hot along with crusty bread.

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