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)
- 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:
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
Main Ingredient: Snails
Preparation Method: Baked
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