Makes 4 servings
Ingredients
- 3 tablespoons finely chopped shallots
- 3 garlic cloves, finely chopped
- 3/4 cup Chablis
- 1 1/4 cups finely chopped curly parsley
- 1 cup unsalted butter
- 1/4 cup roasted hazelnuts, skinned, and finely chopped (optional)
- Kosher salt, as needed
- Ground black pepper, as needed
- 1 teaspoon lemon juice
- 4 dozen snail shells
- 4 dozen canned snails, drained and dried
Directions
- Preheat the oven to 350°F.
- Place the shallots, garlic, and Chablis in a medium sauté pan on medium-high heat and boil for 5 to 8 minutes, or until it reaches a syrupy consistency. Be careful not to let it brown because it will be the wrong color and add the wrong flavor. Pour this reduction-infusion into a bowl and allow it to cool.
- Add the parsley, butter, hazelnuts (if you are using them), salt, pepper, and lemon juice to the cooled reduction and mix thoroughly.
- Place about a teaspoon of butter into each shell. Add a snail and enough additional butter to fill it. Smooth the butter off so it’s level with the shell. (This step can be done earlier in the day and the snails refrigerated until needed.)
- Arrange the snails on a snail dish and put in the preheated oven for approximately 20 minutes, or until the butter melts and sinks down into the shells. Keep a close eye on the butter and do not let it boil over.
- Serve the snails immediately with fresh bread to mop up the delicious butter.
