Ingredients Jump to Instructions ↓

  1. 1 c Soft butter

  2. 1/4c Finely chopped parsley

  3. 2 Shallots, finely chopped

  4. 1 Clove garlic, finely chopped

  5. 2 tb Brandy

  6. 32 Canned French snails

  7. 32 Snail shells

Instructions Jump to Ingredients ↑

  1. + Directions : 1. Preheat the oven to 350 deg. F.

  2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.

  3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.


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