Snails Recipe

I love this recipe because it perfectly combines adventurous flavors with classic French cuisine, making me feel like I’ve been transported to a cozy Parisian bistro. Plus, the thrill of preparing snails myself and enjoying their garlicky, buttery goodness is such an epic foodie experience that I can’t resist sharing with friends!

Fresh snails become a gourmet delight with the addition of the right ingredients. When they are sautéed with finely chopped onion and minced garlic, not to mention a splash of white wine, they really sing with flavor.

Thyme and a whisper of bay leaf really give this dish its decadent taste. Herbed butter and a sprinkle of breadcrumbs make it even more irresistible.

Ingredients

• Fresh Snails: Packed with lean protein, low in fat.
• White Wine: Adds acidity, enhancing flavors.
• Garlic: Rich in antioxidants, boosts immunity.
• Thyme: Aromatic herb, offers subtle earthiness.
• Unsalted Butter: Creamy, melds flavors together.
• Parsley: Freshens dish, adds vitamin K.

Ingredient Quantities

• 24 fresh snails
• 1 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 sprig of fresh thyme
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1 tablespoon flat-leaf parsley, chopped
• 1 tablespoon breadcrumbs
• Salt to taste
• Freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. Wash the 24 live snails with fresh cool water to eliminate any soil or other residues, then put them in a container.

2. Pour 1 cup of white wine into the pot and add enough water to cover the snails entirely. Stir in the onion, which has been chopped fine, the garlic, bay leaf, and sprigs of thyme. Bring to a boil over high heat.

3. Place the pot over medium heat and bring it to a boil. Then reduce the heat to low and let it cook for about 1 hour or until the snails are very tender. When the hour is up, remove the pot from the heat and drain its contents.

Allow the snail to cool until you’re able to handle them easily without burning your fingers.

4. Using a small fork, carefully extract the snails from their shells, discarding the dark parts, and set the cleaned snails aside.

5. In a small bowl, mix the butter, minced garlic, and chopped parsley. All three ingredients should be at room temperature to ensure a better mixing consistency. Bring the mixture together as you would any sort of dip or spread, seasoning it to your liking with a bit of salt and some freshly ground black pepper. You can also use this same technique to make a parsley dip.

6. Set your oven to 375°F (190°C) to warm up. You will need it at that temperature to bake the quiche.

7. Return each snail to its shell, and then top it off with a small dollop of garlic parsley butter so that the butter completely covers the snail.

8. Sift a pinch of crumbs over the snails that have been buttered, and you get a lightly textured crust. Going all the way back to 1874, the New York Times Cookbook by Florence Fabricant tells you to do just that.

9. Arrange the snails in a dish or a baking tray with textured salt to keep them upright, and bake in a preheated oven for about 10 minutes, or until the butter is sizzling and lightly golden.

10. Serve the snails nice and hot with lemon wedges on the side for squeezing over them. That is what I do. I find that the lemon really brings out the flavor of the snails. This is not what I thought when I was a kid and first heard of eating snails. But trust me. Good snails, heated and doused in lemon, are a real culinary treat.

Equipment Needed

1. Pot
2. Container
3. Cutting board
4. Chef’s knife
5. Small bowl
6. Measuring cup
7. Wooden spoon or stirring spoon
8. Small fork
9. Oven
10. Baking tray or dish
11. Sifter or fine sieve
12. Tongs or slotted spoon
13. Lemon squeezer (optional)

FAQ

• Q: How should I prepare the snails before cooking?A: Wash the snails in cold water, and make sure they are clean. If using fresh snails from a can or jar, make sure they are drained and rinsed before using.
• Q: Can I use a different type of alcohol instead of white wine?A: Yes, you can swap white wine for a light broth or even chicken stock if you wish to avoid using alcohol.
• Q: Is it necessary to use fresh herbs?A: The best flavor comes from fresh herbs, but if you must, you can substitute dried herbs in smaller amounts.
• Q: How do I know when the snails are cooked?A: After about 5-7 minutes of simmering in the liquid, the snails will be tender and infused with flavor.
• Q: Can I prepare the dish ahead of time?A: Yes, the butter mixture can be made ahead of time and kept in the refrigerator. The snails can be cooked just before you serve them.
• Q: What should I serve snails with?Traditionally served with crusty bread to soak up the delicious sauce, snails are also accompanied by lemon wedges on the side.

Substitutions and Variations

You can use chicken broth or vegetable broth instead of white wine for a completely different flavor.
If you don’t have garlic on hand, shallots make an excellent substitute, as do slightly cooked and mashed cloves of garlic if you happen to be using fresh. You can also use a pinch (or more to taste) of garlic powder, as it is pretty close to the flavor of fresh garlic.
If you prefer a dairy-free option, swap butter for olive oil.
If fresh thyme cannot be found, you may substitute 1/4 teaspoon of dried thyme.
Regular breadcrumbs can be substituted with panko breadcrumbs if a crunchier texture is desired.

Pro Tips

1. Prepare the Snails in Advance If possible, prepare the snails a day ahead to allow more time for them to tenderize. This will enhance the dish’s overall texture and flavor profile.

2. Use High-Quality Wine Opt for a good-quality white wine with a flavor you enjoy drinking, as it significantly affects the flavor imparted to the snails during the cooking process.

3. Experiment with Herbal Variations Add a touch of herbaceous complexity by including fresh herbs like tarragon or chives to the garlic butter mixture. This can add an extra layer of flavor to the dish.

4. Ensure Even Cooking Place the snails in a single layer on the baking tray, using salt or a specialized escargot dish to keep them steady and upright, allowing for even cooking and presentation.

5. Make Extra Garlic Butter Consider doubling the garlic parsley butter recipe and storing it in the fridge for future use. It’s versatile and can be used on bread, steaks, or other seafood for an instant flavor boost.