Snail Cassolette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• STEP 3.Add the snails to the skillet and cook for 2-3 minutes, stirring occasionally.
• STEP 4.Pour in the white wine and bring to a simmer. Cook for another 2 minutes to allow the alcohol to evaporate.
• STEP 5.Stir in the heavy cream, parsley, and salt. Cook for an additional 2 minutes.
• STEP 6.Transfer the snail mixture to a cassolette dish or individual ramekins.
• STEP 7.Place the cassolette dish or ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the sauce is bubbly and the snails are heated through.
• STEP 8.Serve the snail cassolette hot, garnished with additional parsley if desired.
• STEP 9.Enjoy with crusty bread for dipping into the sauce.

Cooking Tips

• If you can't find fresh snails, you can use canned snails instead. Just make sure to drain and rinse them before cooking.
• For an extra flavor boost, you can add a splash of cognac or brandy to the sauce before baking.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce before baking.

Storage and Serving

• Leftover snail cassolette can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cassolette in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through.
• Serve the snail cassolette as an appetizer or a main course, accompanied by crusty bread for dipping into the sauce.