Course Appetizer


  • 1 cup butter, softened
  • 2 tablespoon shallots, chopped
  • 2 tablespoon garlic, chopped
  • 2 tablespoon champagne, or white wine
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon parsley, fresh, chopped
  • 1 teaspoon brandy
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 pn pepper
  • 36 each snails and shells


  • Mix, but do not whip, all ingredients except snails.
  • Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. 
  • Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell.
  • Insert snail using end of fork. Top with additional butter mixture.
  • Continue until all shells are filled, placing them in flat baking dish as they are completed.
  • Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.


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