makes
12
prep
20 minutes
cook
15 minutes
difficulty
Mid
makes
12
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- vegetable stock
- 12 snails
- ¼ bunch parsley
- 2 garlic cloves
- 1 shallot
- 50 g butter, at room temperature
- 12 snail shells
Instructions
- Preheat oven to 180°C. Heat stock in a medium saucepan over medium-low heat. Add snails and gently cook for 10–15 minutes, or until soft. Remove from stock and set aside to cool slightly.
- Meanwhile, place parsley, garlic and shallot into a blender. Add a little water, and blend until a paste forms. Add butter and season with salt to taste.
- Place some of the garlic butter paste inside a snail shell. Add a snail, then add more butter to seal the snail inside the shell.
- Bake in oven for 5–10 minutes. Add more butter over the top to taste – the more the better! Bon appétit!
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
