If you are fortunate enough to find any snail shells, put a little of this butter into each one and then add one snail per shell. Cover each snail with even more garlic butter until the shells are full, then bake in a 170C oven for 8-10 minutes until the butter bubbles and the snails are hot. Use a skewer or toothpick to carefully remove the snails from their shells. The shells can be reused.
|160 g||Unsalted butter (Main)|
|4 cloves||Garlic, finely clopped (Main)|
|2 Tbsp||Parsley, chopped|
|4 Tbsp||Parmesan cheese, grated|
|1 tsp||Tobasco, sauce|
|1 tsp||Worcestershire sauce|
|6 Tbsp||Breadcrumbs, white|
|1 to taste||Salt and freshly ground black pepper|
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- Mash the butter in a bowl or food processor until pale and creamy. Add the remaining ingredients, then purée until smooth. The butter can be used immediately or stored in the refrigerator.