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4 Dozen snails; (canned).
1 sl Stale bread.
1 c Champagne or dry white wine.
1 Garlic clove.
1 bn Parsley.
150 g Melted butter.
Rinse and drain the snails.
Soak the bread in the champagne or wine.
Blend the bread, peeled garlic and parsley in the liquidizer.
Add the butter to the mixure. Season. Mix together well.
Put the snails in a snail dish or individual ramekin dishes. Put a
little of the mixture on each snail and cook in the oven (gas mark 6
/ 400F / 200C) for 10 minutes.