Cooking Instructions
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Step 1
Drain and rinse
Snails (1 can)
and cut snails lengthwise in half.
Step 2
Marinate snails overnight in
Red Wine (1/2 cup)
,
Garlic Paste (1 tsp)
,
Freshly Ground Black Pepper (1/2 tsp)
and
Kosher Salt (to taste)
.
Step 3
The next day, strain the snails and discard the marinade.
Step 4
In a medium saucepan, melt the
Butter (1 stick)
, Saute
Shallots (1 Tbsp)
and
Garlic Paste (1 Tbsp)
until onions are translucent.
Step 5
When the onions are translucent, add the snails and
Fresh Parsley (2 Tbsp)
. Saute for 1 minute, adjusting seasoning as necessary.
Step 6
Cut
Sourdough Bread (2 slices)
into thick sticks. Grill or toast the breadsticks until golden.
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