Snails with Herb Butter
- 4 to 5 garlic cloves, peeled and finely minced
- 2 teaspoons kosher salt
- 8 ounces unsalted butter, at room temperature
- 1/2 cup finely minced Italian parsley
- 1/2 cup finely minced chives
- 2 tablespoons minced shallots
- Pinch of freshly grated black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon Pernod
- 24 “very large” top-quality canned snails, drained
- 1 sheet puff pastry, homemade or store-bought
- Produce
- Chives (1/2 cup)
- Italian parsley (1/2 cup)
- Shallots (2 tablespoons)
- Cooking & Baking
- Black pepper (1 Pinch)
- Garlic cloves (4)
- Kosher salt (2 teaspoons)
- Bread & Baked Goods
- Puff pastry, homemade or store-bought (1 sheet)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter, unsalted (8 ounces)
- Beer, Wine & Liquor
- Pernod (1 tablespoon)
- Other
- 24 “very large” top-quality canned snails, drained
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published April 19, 2004 (8 years ago).
6 people saved this recipe.
