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Richard and Fiona's Kitchen
Traditional Snails à la Burgundy
Traditional Snails à la Burgundy

Snails (and frogs legs) are one of the first foods that many people associate with French cuisine. Here is the traditional garlic butter recipe and some variations.

You need:

For 12 snails

1 Garlic clove
1 Small shallot
2 Stems flat leaf parsley
100g Salted butter
Ground black pepper

Pre-heat the oven to 200C / 390F


Finely chop the garlic, shallot and parsley.

Put the softened butter in a food processor and blend for several seconds, add the garlic and shallot and process until they are thoroughly combined.

Add the parsley and pepper and pulse a few times until it has mixed into the butter.

Open the can of snails, drain the snails and then rinse them under cold water, drain well.

Put a little of the butter mixture into each empty shell. Then push a snail into the shell.

Fill the remaining space in the shell completely with butter.

Put the filled shells into the oven for approx 10 minutes, or until the butter has melted and is bubbling.

Serve immediately with slices of fresh bread. If you don't have snail plates and tongs, use small forks or cocktail sticks to eat the snails.


Mustard Butter Halve the quanitity of butter and replace it with  50g of whole grain mustard.

Goat or Feta Cheese Stuffing Use 25g of butter and 100g of goat or Feta cheese

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