Stuffed Snails

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ teaspoon finely minced garlic
  • 5 tablespoons butter
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • Dash of freshly ground black pepper
  • ¾ cup soft fresh bread crumbs
  • 1 can ( ounces) French snails
  • 24 snail shells


    1. Preheat oven to hot (450°F.).

    2. Sauté the garlic in three tablespoons of the butter for about four minutes, until limp and transparent. Remove from heat. Add the parsley, half of the salt, the pepper and bread crumbs. Mix lightly.

    3. Melt the remaining butter and combine it with the remaining salt. Dip each snail into this mixture and place it in a shell. Fill the rest of the shell with the bread-crumb mixture, using about one-half teaspoon for each.

    4. Place the snails in snail holders and bake for five to eight minutes.