German Snails Recipe

Serves/Makes: 4 - 6


  • 3 dozen snails
  • 1 teaspoon salt
  • 1 cup beef stock
  • 1 cup Burgundy
  • Seasoning, to taste
  • Herb butter (see the recipe below)
How to cook German Snails:
  • Wash snails and cook in boiling salted water until the covers come off easily.
  • With a needle, lift snails out of shells and remove all dark spots, including head, cartilage and tail ends.
  • Cook snails until tender in beef stock, Burgundy and seasoning.
  • Brush shells clean and drop into boiling water with a pinch of baking soda.
  • Rinse shells and put snails back in them. Top each one with herb butter.
  • Arrange in a pan, with openings up.
  • If you have difficulty keeping snails upright, put a layer of salt in the pan and press shells into it.
  • Bake in a hot 375°F (190°C) oven until butter begins to bubble, just a few minutes. Or put briefly under the broiler.

Herb Butter (Krauterbutter) Recipe

Herb Butter (Krauterbutter) Ingredients:
  • 2 cups assorted herbs, chopped
  • 2 leaves of spinach
  • 1 shallot
  • 1 bud garlic
  • Juice of 1/2 lemon
  • Salt
  • 7 tablespoons butter
How to cook Herb Butter (Krauterbutter):
  • Boil herbs briefly, drain, dry in towel and chop finely.
  • Chop spinach leaves and shallots with garlic, lemon juice, salt and herbs.
  • Put all through a strainer.
  • Cream butter and add.


The German Snails recipe very easy to prepare and so good!
The German name for this recipe is Schnecken.

This recipe for German Snails serves/makes: 4 - 6

The German Snails (Schnecken) recipe is adopted from The German Cookery by Elizabeth Schuler.

Main Ingredient: Snails (more Snails recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: German (more German recipes)

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