Snails with Sun-Dried Tomatoes and Garlic Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 36 to 48 canned snails, drained
  • 6 tablespoons (90 mL) butter
  • 1 teaspoon (5 mL) onion flakes
  • 3 garlic cloves, finely minced
  • 1/3 cup (80 mL) sun-dried tomatoes, grossly chopped
  • Salt and pepper, to taste
  • Thyme, to taste
  • 1/3 cup (80 mL) white wine
  • Freshly chopped parsley
  • Grated cheese (any)
How to cook Snails with Sun-Dried Tomatoes and Garlic:
  • Preheat oven to 375°F (190°C).
  • Dry snails as much as possible, using paper toweling.
  • Reserve.
  • Into a fry pan, in melted butter, brown together onion flakes, minced garlic and chopped sun-dried tomatoes, for 2 minutes, stir.
  • Mix in salt, pepper and thyme.
  • Mix in reserved snails.
  • Cook for 3 minutes, stirring a few times.
  • Pour in white wine reduce by 1/3rd.
  • Evenly arrange snails into 4 individual snail oven-proof dishes.
  • Sprinkle each snail with a little parsley, then with grated cheese.
  • Bake in preheated oven, until cheese is lightly browned.

Notes:

Escargots' lovers must try this recipe!
If desired, use onion salt instead of onion flakes, being careful not to over salt.
Serve with a crusty bread.


This recipe for Snails with Sun-Dried Tomatoes and Garlic serves/makes: 4 - 6

The Snails with Sun-Dried Tomatoes and Garlic recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

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

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