Stuffed Snails

Cooking Instructions

1 Preheat the oven to 450F.

2 Saute the garlic in 3 tablespoons of the butter for about 4 minutes, until limp and transparent. Remove from heat. Add the parsley, half of the salt, the pepper and bread crumbs. Mix lightly.

3 Empty the snails with their liquid into a saucepan and add the bay leaf, thyme, parsley sprigs and wine. Cover and simmer for 10 minutes. Drain and cool slightly.

4 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 1/2 teaspoon for each.

5 Place the snails in snail holders and bake for 5 to 8 minutes.