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Categories:
butter shallots garlic champagne Worcestershire sauce parsley brandy lemon juice salt black pepper snails
Viewed: 65 - Published at: 5 years agoIngredients
- 1 cup butter softened
- 2 tablespoons shallots chopped
- 2 tablespoons garlic chopped
- 2 tablespoons champagne or white wine
- 1 tablespoon worcestershire sauce
- 1 tablespoon parsley leaves fresh, chopped
- 1 teaspoon brandy
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 pinch black pepper
- 36 each snails
Method
- Mix, but do not whip, all ingredients except snails.
- Heat mixture in large skillet.
- Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails.
- Preheat oven to 350F (180C).
- Put small amount of butter mixture into bottom of each shell.
- Insert snail using end of fork.
- Top with additional butter mixture.
- Continue until all shells are filled, placing them in flat baking dish as they are completed.
- Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.
