Shelly's Oklahoma Snails: Snails Menetrel / Escargots a La Menet
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
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
- Preparation time 25 minutes.
- Cooking time 8 minutes.
- Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
- 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.
- Add the snail, then close up the shell with some more butter, pressing it down firmly.
- Arrange the snails on a dish and moisten with the wine if liked.
- Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
- Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.
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RECIPE SUBMITTED BY
spatchcock
United States
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