?A Spanish Snails Recipe is a dish made with snails that have been cooked in a sauce made with garlic, tomatoes, and white wine.
Proceed as follows:
Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!).
Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste.
Cook in a preheated oven at 250 oC until the butter is bubbling and the vegetables are beginning to turn brownish.
Serve together with toast or baguette, if possible also with a glass of dry, unpasteurised cider from Normandy.
Ingredients
Directions
Proceed as follows:
Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!).
Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste.
Cook in a preheated oven at 250 oC until the butter is bubbling and the vegetables are beginning to turn brownish.
Serve together with toast or baguette, if possible also with a glass of dry, unpasteurised cider from Normandy.
