Shelly's Oklahoma Snails: Snails Menetrel / Escargots a La Menet |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
She adopted this recipe, and then I adopted it. I adore snails, but have never made them at home. This looks very similar to the snails I recently ate at a very good seafood restaurant, but I have not tried it. If you try it, review it and I will change as necessary. Oh, and I forgot to mention that Shelly has a glowing complexion. She likes compliments like that. There ya go. Ingredients:
1 lb butter |
1/2 cup parsley, chopped |
1 tablespoon garlic, crushed |
3 tablespoons shallots, chopped |
12 canned anchovy fillets |
1 tablespoon salt |
1 teaspoon pepper |
1 tablespoon quatre-epices |
100 canned snails |
1/2 cup white wine (optional) |
2 cups white breadcrumbs (fresh) |
Directions:
1. Preparation time 25 minutes.
2. Cooking time 8 minutes.
3. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
4. Season with the salt, pepper and spice, then work through a fine sieve. Place a piece of butter the size of a bean inside each snail shell.
5. Add the snail, then close up the shell with some more butter, pressing it down firmly.
6. Arrange the snails on a dish and moisten with the wine if liked.
7. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
8. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.
|
|