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How to cook traditional french snails

The traditional recipe for this dish, the emblem of French gastronomy, with canned snails. It is also possible to go hunting for snails for breeding ...

152
STEPS
INGREDIENTS
Make the garlic or snail butter : mixing the butter, garlic and parsley with a pinch of salt and pepper.

Make the garlic or snail butter : mixing the butter, garlic and parsley with a pinch of salt and pepper.

Rinse snails and place them (1 or 2 depending on size) or in empty shells or in snail dishes (it is also possible to put more into ramekins, if you want to make casseroles).

Rinse snails and place them (1 or 2 depending on size) or in empty shells or in snail dishes (it is also possible to put more into ramekins, if you want to make casseroles).

Fill the "holes" flavored butter over each snail. Bake for about 5 minutes at 220 \u00b0 C (thermostat 7).

Fill the "holes" flavored butter over each snail. Bake for about 5 minutes at 220 ° C (thermostat 7).

Eat right out of oven with slices of bread.

Eat right out of oven with slices of bread.

  • 4.0 dozen snails canned
  • 1.0 head of garlic peeled and chopped
  • 1.0 bunch parsley chopper
  • 250.0g softened butter
  • Salt, pepper