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


  1. In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork.
  2. Season with saltPpepper, and nutmeg.
  3. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
  4. 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.
  5. Cover bottom of a 9" x 13" baking pan with a layer of rock salt.
  6. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes.
  7. Serve snails on a platter, with bread to soak up the butter, if you like.