See Also: Appetizers · Fish and Seafood · Spain
Garlic and Mint Snails
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is easy, using canned snails that come along with snail shells for serving.
1 container snails and snail shells
2-3 tablespoons extra virgin olive oil
2-3 tablespoons unsalted butter
3-4 cloves garlic, finely minced
2-3 fresh mint leaves, finely snipped
1/4 - 1/2 teaspoon Spanish paprika, sweet or hot and smokey or not
freshly ground pepper
sea salt
sliced baguette or other crispy crusted bread
Arrange the shells on a snail serving plate or other beautiful platter with sloping sides to contain the juices. In heavy bottomed skillet heat oil and butter and then gently saute the garlic and mint leaves several minutes to soften the garlic but not to brown the butter. Add paprika, pepper, salt and the can of snails. Heat gently. Tuck a snail into each shell and serve with the sauce drizzled around them. Provide slices of bread for dipping.
Recipe created 2009-06-03.
