German Snails Recipe

Serves/Makes: 4 – 6

Ingredients:

• 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) 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.

Notes:
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

Main Ingredient: Snails
Preparation Method: Baked
Cuisine: German