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Gin & Tonic with Snails in Green Garlic Butter

August 17, 2011

Snails in Green Garlic Butter

2 tablespoons finely chopped parsley
1/2 cup finely chopped fresh spinach
3 tablespoons finely chopped green onions
5 anchovy fillets
6 cloves garlic, peeled and chopped
1/4 cup chopped walnuts or pine nuts
1 cup (2 sticks) butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon Pernod
1/4 teaspoon hot sauce
2 tablespoons lemon juice
3 dozen snails with shells*
1/2 cup dry white wine

Preheat oven to 425 F. Purée parsley, spinach, onions, anchovies, garlic and nuts in food processor or pass through fine blade of a meat grinder. Soften butter and blend into puréed mixture; add salt, white pepper, Pernod, hot sauce, and lemon juice. Beat well to mix thoroughly.

Yield: 2 cups

Place 1/2 teaspoon garlic-butter mixture into snail shell; stuff snail into shell and top with additional 1/2 teaspoon garlic butter mixture. Repeat with remaining snails and shells.

Arrange on baking sheet or individual snail plates; sprinkle white wine over and bake for 10 minutes. Serve hot with fish fork and snail clamps.

*Canned, imported French snails may be used; used either real snail shells or ceramic ones; or little French butter crocks. Individual snail plates and clamps are available at gourmet shops; they hold pockets for 6 snails per plate.


The 2 in 1 International Recipe Card Collection. Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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One Comment leave one →
  1. Susan Mihalic permalink
    August 17, 2011 3:58 pm

    Oh, my. Just reading this makes me feel more international. Can’t wait to see the other cards in the collection!

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