Yield
2 dozen

How to Make It

Step 1

Combine softened butter, parsley, green onion, garlic, salt, pepper, and Pernod, if desired, in a large mixing bowl; blend well.

Step 2

Combine 1/2 cup breadcrumbs and wine; add to butter mixture, mixing well.

Step 3

Fill shells half full with seasoned butter. Place snails in shells. Pack remainder of each shell with seasoned butter. Sprinkle with breadcrumbs.

Step 4

Place shells in snail pans, or pour rock salt into a 13- x 9- x 2-inch baking dish to cover bottom (salt helps shells sit upright); arrange shells, open end up, on salt. Bake at 375° for 10 to 12 minutes. Garnish with parsley sprigs.

Oxmoor House Homestyle Recipes

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