Stuffing for snails

A recipe from France: The Cookbook

Preparation: 15 minutes

Makes: enough for 12 snails


60 g (2 oz) (4 tablespoons) butter

1 teaspoon finely chopped shallot

½ garlic clove, finely chopped

10 g (¼oz) (scant ¼ cup) finely chopped flat-leaf parsley

Salt and pepper


Mix all the ingredients together to prepare the stuffing.


Tinned or bottled snails, and their shells, can be found in some specialist shops.