← Nouns Cooking · French

Ingredients

• 24 prepared snails (tinned), with 24 cleaned shells
• 125 g unsalted butter, softened
• 3 cloves Garlic, crushed
• 1 Shallot, very finely chopped
• 1 handful Parsley, very finely chopped
• 1 tbsp dry white wine (optional)
• salt and black pepper
• 1 baguette, to serve (optional)

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Drain the snails, rinse them in cold water and pat dry.
2. Beat the butter with the garlic, shallot, parsley, wine if using, and a good pinch of salt and pepper until evenly green.
3. Push a little butter into each shell, tuck a snail in, then seal the opening with more butter, pressing it level.
4. Stand the shells, opening up, in snail dishes or on a tray of crumpled foil or coarse salt so they do not tip.
5. Bake for 8–10 min until the butter is sizzling and bubbling. Serve at once with bread to mop up the butter.

Tips

• No shells? Bake the snails in the butter in small ramekins or mushroom caps.
• Be careful: the shells and butter are extremely hot straight from the oven.
• Serve with gluten-free bread to keep it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

196 Flavors Great British Chefs