serves
8
cook
1 hour
serves
8
people
cooking
1
hour
Ingredients
2 garlic cloves, minced
½ teaspoon of Maldon salt
½ cup salted butter, softened
1½ teaspoons of finely minced shallots
1 tablespoon of dry white wine
a few grinds of black peppercorn
1 heaped tablespoon of parsley, chopped finely
16 snails (fresh or tinned)
16 sterilised snail shells
Instructions
Preheat the grill until quite hot.
Mix together the butter, wine, garlic, shallot, parsley, salt and pepper.
Measure about 2 cups of rock salt.
Divide half the butter amongst the snail shells. Stuff 1 snail into each shell and top snails with remaining butter.
Spread the salt on a shallow baking dish and top with snail shells, butter side up.
Grill snails until the butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
