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Snails With Garlic, Parsley & Rosemary Butter – Sourdough Bread

  • Preferred menu selling price: £6.95
  • Skill: 2 Eggs
  • Recipe Type: Plated Spec
  • Service Time: 10 minutes
  • Perfect For: Bar Food, Pub Food, Sharer Boards, Starters, Tapas / Small plates
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

  • Saute pan
  • Veg chopping board
  • knife
  • Serving bowl
  • Snail shells x 10

Allergens

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Sub-recipe Allergens

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Method

Heat the pan up on a medium heat.

Add the garlic butter to the pan.

Add the shallots and start to soften.

Add the snails.

Cook in the butter until the snails have reached a core temperature of 75°c.

Spoon the snail mix into the shells and place in the serving bowl.

Fill all the shells with the snails and butter mix.

Drizzle any additional butter mix over the to and serve with the thick sliced bread.


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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