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French snails
French snails
4.8
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A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.

Ingredient List for 6 servings:
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40 Snails
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40 Snail shells
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300 gr Salted butter
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20 gr Parsley
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30 gr Garlic
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2 Onions
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2 gr Pepper grains
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1 pinch Salt
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1 bag Madeira jelly
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500 ml Water
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6 Baguettes
Oven temperature:
250 degrees Celsius
Instructions:
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Chop the Garlic and onion in very small pieces, they should almost be crushed in the texture.
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Chop the parsley in very small pieces, the same way like the garlic and onions.
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Stir with a fork the butter in a bowl together with the salt, parsley, garlic and onions.
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Sprinkle the pepper grains over the mixture with a pepper mill, and stir with the fork. Place the butter in the fridge.
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Pour the water and the bag of Madeira jelly in a casserole, when it starts to boil take the casserole away from the stow.
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Pour the liquid in a wide bowl or a deep plate. Place it in the fridge for two-three hours.
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Wash the snails and cut away the tendons and fat, then dry them and place them in a bowl.
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Wash the snail shells and dry them.
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Take out the jelly and the butter from the fridge.
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To try if you need to add some more butter, salt or parsley, you can melt a some jelly together with some butter.
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Start to put some jelly in the snail shells , continue with the snail and end with some butter.
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Arrange the shells in snail plate or on a oven form.
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Preheat the oven at 250 degrees Celsius.
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Place the snails in the middle of the oven for approx five to ten minutes. They are ready when the butter becomes foamy in the texture.
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Take the snails out from the oven and serve straight away. Serve them together with French baguettes.
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The way to eat snails is to pour the snails on a small piece of baguette, make sure you do not burn yourself of the warm butter or the snails. The butter that is on the plate is soaked up with a piece of baguette, so no butter is wasted.
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This recipe is from France
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