All-Fish-Seafood-Recipes.com

Serves/Makes: 4

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:

• 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

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Main Ingredient: Snails
Preparation Method: Baked