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🍽️ Crispy Garden Snails in Parsley Butter

385 kcal · 30 min · 4 servings

Ingredients

• 28 snails
• 200 ml dry Burgundy wine
• 1 onion
• 1 carrot
• 1 bunch soup greens (parsley, bay leaf, thyme)
• 1 garlic clove
• salt
• pepper (from the mill)
• 125 g butter
• 4 garlic cloves
• 2 shallots
• 1 tbsp ground almond kernels
• 0.5 bunch parsley
• sea salt

Instructions

1. 1. Place the fresh garden snails in a pot with cold, salted water.
2. 2. Let the snails sit in the salted water for one hour to clean them.
3. 3. Then rinse the snails thoroughly with warm water.
4. 4. Put the snails into boiling water and cook them for 30 minutes.
5. 5. Drain the cooking water and let the snails drip dry.
6. 6. Carefully remove the snails from their shells.
7. 7. Remove the rear, pointed end of the snail.
8. 8. Peel the carrots and cut them into small cubes.
9. 9. Peel the onion, halve it, and cut it into fine cubes.
10. 10. Wash the herbs and add them to a pot along with the remaining ingredients.
11. 11. Heat the mixture in the pot.
12. 12. Add the prepared snails to the broth.
13. 13. Let the snails simmer on low heat for three hours.
14. 14. Let the snails cool down completely in the broth.
15. 15. Preheat the oven to 200 degrees top heat.
16. 16. Take the snails out of the cooled broth.
17. 17. Fill each empty snail shell with one teaspoon of the broth.
18. 18. Place one snail into each filled shell.
19. 19. Seal the openings of the shells with cold butter.
20. 20. Prepare a pan by arranging a bed of salt in it.
21. 21. Place seven snails with the opening facing up on the salt bed.
22. 22. Put the pan in the oven and gratinate the snails for five to seven minutes.
23. 23. Serve the warm snails hot with white bread and wine.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 5 g