Snail shells have been found in archaeological excavations, indicating snails have been eaten since prehistoric times.[ A number of archaeological sites around the Mediterranean have been excavated yielding physical evidence of culinary use of several species of snails. It may sound a bit yucky bit give them a go, there deliscious!
- 16 tbsp. unsalted butter, softened
- good handful ﬂat-leaf parsley finely chopped
- 1 tbsp. white wine
- 1 tsp. cognac or French brandy
- 3 cloves garlic, minced
- 1 shallot, minced
- salt, freshly ground black
- pepper, and nutmeg, to taste
- 24 extra-large snail shells (Use good-quality canned snails and store-bought snail shells)
- 24 canned extra-large snails
- Rock salt
- Country bread, for serving
- In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork.
- Season with saltPpepper, and nutmeg.
- Cover with plastic wrap and refrigerate overnight to let the ﬂavors meld.
- Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; ﬁll shells with remaining butter mixture.
- Cover bottom of a 9" x 13" baking pan with a layer of rock salt.
- Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes.
- Serve snails on a platter, with bread to soak up the butter, if you like.