2 generous tsp. minced garlic (or 1 small jar if not using fresh)
1 tbsp. chopped parsley (dried is okay too)
½ tsp. ginger or nutmeg
Salt to taste
Dash of brandy
Instructions
Drain cans of snails in colander and rinse by pouring boiling water over them.
On the stovetop melt butter. Then add onions, garlic, parsley, ginger or nutmeg, salt, and brandy. Put drained snails into butter mix.
Bring to boil for a brief time. Cool. Refrigerate overnight.
Reheat before eating gently in oven or stove on low heat and serve.
Serve with chunks of crusty bread (recommend bagette). Good for dipping in butter sauce, or putting snails on to eat.
Originally Submitted
10/21/2011
5 Out of 5 from
1 reviews
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