Description
Tender snails baked in a rich garlic herb butter with parsley, thyme, and a touch of chili flakes for gentle heat. This elegant yet simple dish delivers bold flavor, silky texture, and a beautifully aromatic finish.
Ingredients
Scale
- 24 fresh snails, cleaned
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red chili flakes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a mixing bowl, combine softened butter, chopped parsley, thyme, minced garlic, red chili flakes, salt, and black pepper. Mix until smooth and evenly blended.
- Lightly drizzle olive oil into a small baking dish to prevent sticking.
- Arrange the cleaned snails snugly in the baking dish.
- Spoon a generous amount of herb butter over each snail, ensuring they are well coated.
- Bake for 10 to 12 minutes, or until the butter is bubbling and fragrant.
- Remove from the oven and allow to rest for 2 to 3 minutes before serving.
- Serve warm directly from the dish while the butter remains silky and aromatic.
Notes
- Pat snails dry before assembling to avoid excess moisture.
- Do not overbake, as snails can become rubbery if cooked too long.
- Herb butter can be prepared up to two days in advance and refrigerated.
- Serve with warm crusty bread to soak up the flavorful butter.
Nutrition
- Serving Size: 6 snails
- Calories: 210
- Sugar: 0g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 55mg