Ingredients:
24 large snails
1/2 cup butter
2 cloves of garlic, minced
2 tbsp parsley, chopped
2 tbsp shallot, minced
1/4 cup dry white wine
Salt and pepper to taste
24 snail shells
1/2 cup breadcrumbs
2 tbsp grated Parmesan cheese
Instructions:
Rinse the snails thoroughly and place them in a large pot with enough water to cover. Bring the water to a boil and then reduce the heat to a simmer. Cook the snails for about 10 minutes, or until they are tender.
Drain the snails and remove them from their shells. Reserve the shells and set the snails aside.
In a large pan, melt the butter over medium heat. Add the garlic, parsley, and shallot and cook for 2-3 minutes, or until the garlic is fragrant.
Add the white wine to the pan and bring the mixture to a simmer. Add the snails and cook for an additional 2-3 minutes, or until the snails are heated through.
Season the mixture with salt and pepper to taste.
Preheat the oven to 350F.
In a small bowl, mix together the breadcrumbs and grated Parmesan cheese.
Stuff each snail shell with the snail mixture. Top each shell with the breadcrumb mixture.
Place the stuffed snail shells in a baking dish and bake for 10-15 minutes, or until the breadcrumbs are golden brown and the snails are heated through.
Serve hot and enjoy!
