GARLIC BUTTER SNAILS
1 x tin snails ( a small tin holds approx 24 snails)
salted butter
Crushed garlic ( I use crushed bottled garlic that you can get from Spar or PnP etc, this gives a stronger garlic effect than fresh garlic)
dried parsley
Brown bread
2 x Snail dishes as per photo put into oven to keep warm
Melt about a quarter block of butter
Add 1- 2 heaped teaspoons of cushed garlic.
Stir for a minute or two on low heat.
Do not burn the butter or the garlic otherwise it will be bitter.
This should be enough for 2 plates of snails are per this photo.
If you like to really soak your bread in the garlic butter then use
a bit more butter.
Snails
Rise snails well under water and get rid of any bits of shells etc
Put snails in a pot of water.
Bring to boil.
Once it looks like it is going to boil over, take off stove
Once foam has settled (about 6 seconds later) put back on stove until it looks
like it wants to boil over again, take off and repeat this method 2 more times
You do not want your snails to be tough so by doing this you will not over cook them,
and they will be soft.
Your snails will then be ready, drain them.
Add them to your warmed snail plates
Add the hot garlic butter
Sprinkle plate with dried parsley
That’s it folks, really good and the Mosquitoes will not bite
Elsabie Templeton
mental note:
make sure the person who sleeps next to you also partakes in the feast!!!! tx so much Sharon Naude!!!! I will have to eat these all by myself, hubby thinks I’m crazy to like it
Sharon Naude
For sure Elsabie, these are really good, there is always one in the group that will not eat snails so what I do in order for them not to feel out I cook some mushroom, I remove the stems of the mushroom so that they fit nicely into the holes of the snail plates, then fill with the garlic butter, they eat it the same way as we do with the bread and it is a hit, no one feels out and can be part of the garlic fumes.
Elsabie Templeton
that’s a brilliant idea! must try that. I also like it with a bit of a creamy cheese sauce with bread crumbs sprinkled on top and then lightly toasted so that the crumbs are crunchy.
Photo: Sharon Naude
