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Snails in garlic butter French recipe

The recipe uses canned snails so no handling of live snails required like sold in France like the lady above we saw in Marseille selling them to the locals.


  • 9 canned snails, rinsed and drained
  • 1 shallot, chopped
  • 40 ml white wine
  • 60 g butter
  • 2 tbsp parsley, chopped
  • 2 garlic cloves, minced
  • 1 tbsp breadcrumbs
  • pinch salt


  • Place the saucepan over a medium heat.
  • Add a little butter, snails and shallots to warm with a light stir.
  • Add the wine and bring it to a boil for a few minutes allowing most of the liquid to evaporate.
  • Put the snails individually into snail shells/snail tray.
  • Mix the butter, garlic, parsley, salt and breadcrumbs in a separate bowl.
  • Spoon a teaspoon of the garlic butter with each snail.
  • Place snails under the grill for a few minutes until very hot, serve immediately.

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