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🍽️ Crispy Garden Snails with Herb Butter

385 kcal · 30 min · 4 servings

Ingredients

• 1 can snails (24 pieces)
• 24 snail shells
• 1 bunch parsley
• 1 bunch chervil
• 4 sprigs thyme
• 2 shallots
• 2 garlic cloves
• 125 g soft butter
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 125 g stale white bread (grated)

Instructions

1. 1. Drain the garden snails well.
2. 2. Place each snail back into its own shell.
3. 3. Wash the parsley, chervil, and thyme thoroughly.
4. 4. Shake the herbs dry to remove excess water.
5. 5. Carefully pick the leaves off the stems.
6. 6. Finely chop the herbs.
7. 7. Peel the shallots and the garlic.
8. 8. Dice the shallots and garlic very finely.
9. 9. Beat the butter until it is creamy and soft.
10. 10. Add the chopped herbs, shallots, and garlic to the butter.
11. 11. Season the mixture with salt and pepper.
12. 12. Add some lemon juice and season to taste.
13. 13. Spread the herb butter into the opening of the snail shells.
14. 14. Sprinkle the filled opening with white bread crumbs.
15. 15. Place the snails on a suitable plate with the opening facing up.
16. 16. Preheat the oven and place the snails inside.
17. 17. Cook the snails until the butter begins to foam slightly.
18. 18. Remove the snails from the oven immediately.
19. 19. Serve the snails hot.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 29 g · Carbs: 18 g