Snails with Herb and Garlic Butter

3:10 pm on 25 October 2013


  • 3 dozen snails
  • 1 shallot - cut into pieces
  • 1-2 garlic cloves - cut into pieces
  • 250gm butter
  • 3 Tbsp Marc or Cognac
  • salt and pepper
  • 3 Tbsp chopped fresh parsley
  • 36  snail shells for serving


Drain and rinse the snails.  For the butter, combine the shallot and garlic in a food processor and pulse to chop coarsely. Add the butter and pulse until the flavourings are finely chopped. Work in the Marc with salt and pepper followed by the parsley. Taste and adjust the seasoning. Add a small spoonful of butter to the appropriate number of shells. Stuff a snail into each shell and top with a bit more butter. The snails can be prepared up to 12 hours ahead and refrigerated.

To finish, heat the oven to 220 C . Set the snails in 6 individual baking dishes and bake until very hot, and the butter bubbles 3 -5 minutes.

Serve at once.

From Afternoons with Jesse Mulligan

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