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🍽️ Herb Snails

380 kcal · 30 min · 4 servings

Ingredients

• 24 snails
• salt
• 1 carrot
• 1 onion
• 2 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• 200 ml dry Burgundy
• 4 garlic cloves
• 2 shallots
• 1 handful parsley
• 125 g butter
• 1 tbsp ground almond kernels
• sea salt
• pepper (from the mill)

Instructions

1. 1. Place the fresh snails in cold salted water.
2. 2. Let them rest for one hour.
3. 3. Rinse the snails carefully with warm water.
4. 4. Put the snails into boiling water.
5. 5. Cook them for 30 minutes.
6. 6. Take the snails out of the water.
7. 7. Let them drain.
8. 8. Carefully remove the snails from their shells.
9. 9. Remove the tail end of the snail.
10. 10. Peel the carrot.
11. 11. Peel the onion.
12. 12. Dice the carrot finely.
13. 13. Dice the onion finely.
14. 14. Rinse the parsley.
15. 15. Rinse the thyme.
16. 16. Put the vegetables into a pot.
17. 17. Add a bay leaf to the pot.
18. 18. Add 200 milliliters of water to the pot.
19. 19. Add the wine to the pot.
20. 20. Bring everything to a boil.
21. 21. Add the snails.
22. 22. Let the snails cook at a temperature just below boiling point.
23. 23. Cook them gently for about 3 hours.
24. 24. Clean the empty snail shells thoroughly.
25. 25. Peel the garlic.
26. 26. Peel the shallots.
27. 27. Chop the garlic finely.
28. 28. Chop the shallots finely.
29. 29. Rinse the parsley.
30. 30. Shake the parsley dry.
31. 31. Pluck off the parsley leaves.
32. 32. Chop the parsley leaves finely.
33. 33. Put the butter into a pot.
34. 34. Let the butter melt over low heat.
35. 35. Wait until the butter is creamy.
36. 36. Stir the herbs into the butter.
37. 37. Stir the shallots into the butter.
38. 38. Stir the garlic into the butter.
39. 39. Stir the almonds into the butter.
40. 40. Season the mixture with salt.
41. 41. Season the mixture with pepper.
42. 42. Put the butter filling into a small bowl.
43. 43. Let the butter filling cool.
44. 44. Place the butter filling in the refrigerator for a short time if necessary.
45. 45. Preheat the oven to 200 degrees Celsius top heat.
46. 46. Take the snails out of the cooking liquid.
47. 47. Fill each snail shell with one teaspoon of the cooking liquid.
48. 48. Fill one snail into each snail shell.
49. 49. Seal the shells with the cooled butter filling.
50. 50. Place 6 to 7 snails in a special snail pan.
51. 51. Make sure the opening faces up.
52. 52. Gratinate the snails in the oven.
53. 53. Gratinate them for about 10 minutes.
54. 54. Serve the snails hot.
55. 55. Serve them along with white bread.
56. 56. Serve them along with wine.

Nutrition per serving

• kcal: 380
• Protein: 10 g · Fett/Fat: 30 g · Carbs: 8 g