Snails with Garlic Butter from The Times Cookery Book by Katie Stewart
Wipe the snail shells and drain the snails from the tin. Set aside while preparing the garlic butter. Cream the butter until soft. Lightly crush the garlic cloves and peel away the skins. Add a lit...
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Cooking tools:
- Can opener
- Mixing bowl
- Chef's knife
- Spoon
- Snail dish
- Wooden spoon
- Measuring spoon
Ingredients
- freshly milled pepper
- salt
- 3 tablespoons finely chopped parsley
- 3 clovesgarlic
- 6 oz (175 g) butter
- 1 (7½ oz) (215 g) tin Escargots au naturel containing 24 snails, with shells
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