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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Considering the bonanza of canned snails in my pantry, we are always on the search for a different recipe. This came from the country club kitchen's chef, shared at a home party. Hey, I like snails and we teasingly call them hurricane rations because we have so many. Ingredients:
1 can french snails, 24 count |
24 paper thin slices of proscuitto |
1 1/2 sticks of butter (shhh) |
2 cloves of finely minced garlic |
2 tsp of lemon juice, fresh squeezed |
1 tbsp of dry white vermouth |
splash of white worchestershire sauce |
freshly ground pepper |
minced fresh parsley |
holland rusks or toast points |
Directions:
1. Rinse and drain the snails.
2. Roll each snail in a piece of proscuitto and secure with a toothpick.
3. Arrange in a chafing dish or shallow skillet. (same dish in which you will serve them)
4. Warm over very low heat just before service.
5. Make the butter sauce at the last minute, in a small saucepan, melt the butter with the garlic, bring up to a boil, (you want the milk solids to foam)
6. Allow to bubble about 30 seconds to toast the butter a little, then remove from the heat and using a whisk, beat in the lemon juice, vermouth, worchestershire, pepper and parsley.
7. Immediately pour over the warmed snails in the serving dish and serve with toasts on the side.
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