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Shelly's Oklahoma Snails: Snails Menetrel / Escargots a La Menet

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“This recipe was originally posted by my good friend Shelly. She adopted this recipe, and then I adopted it. I adore snails, but have never made them at home. This looks very similar to the snails I recently ate at a very good seafood restaurant, but I have not tried it. If you try it, review it and I will change as necessary. Oh, and I forgot to mention that Shelly has a glowing complexion. She likes compliments like that. There ya go!”
READY IN:
30mins
SERVES:
8
YIELD:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation time 25 minutes.
  2. Cooking time 8 minutes.
  3. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.
  4. Season with the salt, pepper and spice, then work through a fine sieve. Place a piece of butter the size of a bean inside each snail shell.
  5. Add the snail, then close up the shell with some more butter, pressing it down firmly.
  6. Arrange the snails on a dish and moisten with the wine if liked.
  7. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.
  8. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse.

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