You may also like
Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 48 snails, with shells
- 2 lb. butter
- 8 cloves fresh garlic, finley chopped
- 2 tbsp. fresh parsley, chopped
- 1/2 tsp. salt
- 1/4 cup white wine
- 3 oz. chicken broth
Method
- Place butter in a saute pan and melt over medium high heat until it starts to turn light brown.
- Add the garlic and saute until light brown.
- Add the snails and saute for about one minute more.
- Add the parsley, wine, broth and the salt.
- Cook until reduced to about one quarter.
- Pour a little sauce into each shell then place one snail into each shell.
- Reserve the rest of the sauce.
- Put into a baking dish then place in a hot 425F oven for about 10-15 minutes.
- Pour the remaining sauce over the snails and serve with a loaf of crusty french bread.
