Ingredients
-
1
-
1/2
-
1
-
3
-
12
-
1
-
1
-
1
-
100
-
1/2
-
2
-
-
-
-
Directions
Shelly’s Oklahoma Snails: Snails Menetrel / Escargots a La Menet, This recipe was originally posted by my good friend Shelly She adopted this recipe, and then I adopted it I adore snails, but have never made them at home This looks very similar to the snails I recently ate at a very good seafood restaurant, but I have not tried it If you try it, review it and I will change as necessary Oh, and I forgot to mention that Shelly has a glowing complexion She likes compliments like that There ya go!, This recipe was originally posted by my good friend Shelly She adopted this recipe, and then I adopted it I adore snails, but have never made them at home This looks very similar to the snails I recently ate at a very good seafood restaurant, but I have not tried it If you try it, review it and I will change as necessary Oh, and I forgot to mention that Shelly has a glowing complexion She likes compliments like that There ya go!
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Steps
|
1
Done
|
Preparation Time 25 Minutes. |
|
2
Done
|
Cooking Time 8 Minutes. |
|
3
Done
|
Make Snail Butter by Working the Butter With a Mixture of Chopped Parsley, Garlic, Shallots and Anchovy Fillets. |
|
4
Done
|
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. |
|
5
Done
|
Add the Snail, Then Close Up the Shell With Some More Butter, Pressing It Down Firmly. |
|
6
Done
|
Arrange the Snails on a Dish and Moisten With the Wine If Liked. |
|
7
Done
|
Sprinkle With the Breadcrumbs and Bake in a Hot Oven For 8 Minutes. |
|
8
Done
|
Dry White Wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. |
